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RIB-EYE STEAK
GRILLED STEAK
with HERB SALAD
For the Herb Salad:
1 cup per serving of frisee, baby arugula, sliced fennel,
tarragon, chives or chervil, or other fresh tender herbs
extra virgin olive oil
red wine vinegar
salt and freshly ground black pepper
For the Grilled Steak:
4 Kinderhook Farm grass-fed T-bone or rib-eye steaks
vegetable oil for oiling grilling rack
kosher salt and black pepper
3 tablespoons butter
5 cloves garlic, peeled
1/4 cup packed fresh thyme stems
fleur de sel
salsa verde (recipe follows)
In a large mixing bowl, combine the
salad greens. Cover and refrigerate.
Prepare a fire of mesquite charcoal; burn down until coals
are white. Push the coals to the side of the cooking area.
Clean the grill rack with a wire brush, then lightly oil
the rack.
While the grill heats, season the steaks well on both sides
with salt and pepper. In a small saucepan, combine the
butter, garlic and thyme over very low heat. Set aside.
Place the steaks on the grill until seared, about 5 minutes.
Flip the steaks over and brush with the herbed butter.
Allow the steaks to sear again for a few minutes, then
flip and brush again with the butter. Continue until the
steaks are grilled to taste: 125 degrees on an instant-read
thermometer for rare, 130 degrees for medium rare or 135
degrees for medium. (Grass-fed beef cooks more quickly
than grain-fed beef.)
Remove the steaks from the grill and allow to rest for
10 minutes before seasoning again and serving. Dress the
salad with olive oil and vinegar and salt and pepper to
taste.
To serve, thinly slice the steaks. Place a portion of salad
in the center of each serving plate and surround with sliced
steak. Sprinkle with a little fleur de sel, and garnish
each plate with a spoonful of salsa verde.
Serves 4 to 8
Time: About 30 minutes, plus time for heating the grill
Note: The herb salad is made to the taste of the cook.
Some will want more greens, others more herbs.
Salsa Verde
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons each finely chopped fresh chervil, chives
and tarragon
1 shallot, minced
3 tablesppons chopped capers
3 tablespoons finely chopped anchovies
finely grated zest of 1 lemon
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
combine all ingredients and season to taste with salt and
pepper
serve with steaks
Yield: 2 cups
Time: 15 minutes
PRINTABLE PDF
from The
New York Times Country Weekend
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