STEAK
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) fresh herbs of choice (we used tarragon)
1 flank steak, about 1½ lbs (750 g)
CAULIFLOWER
1 head cauliflower
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
LEEK ASH EMULSION
2 soft-boiled eggs
1 tbsp (15 mL) Leek Ash (recipe follows)
1 tbsp (15 mL) lemon juice
½ cup (125 mL) melted butter
GARNISH
Leek Ash
Maldon or other finishing salt
¼ cup (60 mL) microgreens
1 tbsp (15 mL) tarragon leaves
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) fresh herbs of choice (we used tarragon)
1 flank steak, about 1½ lbs (750 g)
CAULIFLOWER
1 head cauliflower
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
LEEK ASH EMULSION
2 soft-boiled eggs
1 tbsp (15 mL) Leek Ash (recipe follows)
1 tbsp (15 mL) lemon juice
½ cup (125 mL) melted butter
GARNISH
Leek Ash
Maldon or other finishing salt
¼ cup (60 mL) microgreens
1 tbsp (15 mL) tarragon leaves
1. Combine oil, balsamic, Dijon, garlic, soy and fresh herbs and brush over steak. Marinate for 2 hours on the counter or overnight in the refrigerator.
2. Preheat oven to 400°F (200°C).
3. Cut cauliflower in half through the stem. Cut each half in half again to make 4 steaks. Brush with oil and season with salt and pepper. Roast on a parchment-lined baking sheet, turning halfway through, for 30 minutes or until crisp-tender and golden at the edges. Reserve.
4. Blend eggs, leek ash and lemon juice using a stick blender in a high-sided bowl. Slowly drizzle in melted butter. Season with salt and pepper and reserve at room temperature. (If you make ahead and refrigerate, return it to room temperature before serving.)
5. Raise oven heat to 450°F (230°C). Place a baking sheet in the oven and leave for 10 minutes.
6. Place steak on baking sheet and return to oven. Bake for 5 minutes. Flip the steak and bake 5 to 7 minutes longer or until medium-rare. Remove from oven and place on carving board. Let rest for 10 minutes. Reheat cauliflower in 450°F (230°C) oven for 5 minutes or until heated through.
7. Dust serving plates with Leek Ash. Place a cauliflower steak on each plate and spoon leek ash emulsion around base of cauliflower. Slice steak thinly against the grain. Lay slices overtop of sauce and cauliflower. Sprinkle with a little Maldon or other finishing salt. Garnish with microgreens and tarragon leaves.
2. Preheat oven to 400°F (200°C).
3. Cut cauliflower in half through the stem. Cut each half in half again to make 4 steaks. Brush with oil and season with salt and pepper. Roast on a parchment-lined baking sheet, turning halfway through, for 30 minutes or until crisp-tender and golden at the edges. Reserve.
4. Blend eggs, leek ash and lemon juice using a stick blender in a high-sided bowl. Slowly drizzle in melted butter. Season with salt and pepper and reserve at room temperature. (If you make ahead and refrigerate, return it to room temperature before serving.)
5. Raise oven heat to 450°F (230°C). Place a baking sheet in the oven and leave for 10 minutes.
6. Place steak on baking sheet and return to oven. Bake for 5 minutes. Flip the steak and bake 5 to 7 minutes longer or until medium-rare. Remove from oven and place on carving board. Let rest for 10 minutes. Reheat cauliflower in 450°F (230°C) oven for 5 minutes or until heated through.
7. Dust serving plates with Leek Ash. Place a cauliflower steak on each plate and spoon leek ash emulsion around base of cauliflower. Slice steak thinly against the grain. Lay slices overtop of sauce and cauliflower. Sprinkle with a little Maldon or other finishing salt. Garnish with microgreens and tarragon leaves.
Serves 4
LEEK ASH
1. Preheat oven to 400°F (200°C). Separate and thoroughly rinse the green tops only of 1 leek. Dry well. Place in a single layer on a parchment-lined baking sheet. Bake for 15 to 18 minutes or until greens are dry and deeply browned. Let cool completely. Place leek greens in a blender or food processor and process into a fine powder. Sift ash to remove any large pieces.
1. Preheat oven to 400°F (200°C). Separate and thoroughly rinse the green tops only of 1 leek. Dry well. Place in a single layer on a parchment-lined baking sheet. Bake for 15 to 18 minutes or until greens are dry and deeply browned. Let cool completely. Place leek greens in a blender or food processor and process into a fine powder. Sift ash to remove any large pieces.
Makes 1 to 2 tbsp (15 to 30 mL
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