IDEAS IN FOOD - Strip Steak and Green

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article Strip Steak and Green More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive Strip Steak and Green We had an extra steak one night and decided to play around with how we cooked it. The steak was first cooked on the grill to a perfect rare and then chilled. In the morning we we cooked it sous vide at 52.5°C for an hour. We then cooled it down until it was ice cold. Later that day we reheated the steak at 52.5°C for ten minutes and then used a torch to re-sear the exterior. We also torched the yam tips for both caramelization and light cooking and then dressed them with a squeeze of lime juice and salt. We let the meat rest briefly and then used the juices from the plate to finish the yam tips. The green sauce is a blend of charred pistachios hydrated in water, lovage and charred jalapeno. (Are you sensing a theme here?) The result was a nutty, spicy and herbacious condiment for the steak. 15 years of cooking professionally and we finally have gotten close to a steak dish that I am happy with, as in a dish I am happy to eat it myself. Thankfully, Aki loves her meat and has yet to find her perfect dish, so we continue to search for new variations on the theme. Years Past: July 31, 2010 July 31, 2009 July 31, 2008 July 31, 2007 July 31, 2006 July 31, 2005   • Email to a friend • Article Search • View comments • • More Recent Articles Char Your Tomatoes Corn Tomato Tart Powdered Pad Thai Mushrooms, Marrow and Dates Green Gazpacho

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