Australian Marble Beef Steak with Chili Salsa
Main Dishes • Australian
Description
Australian Marble Beef Steak with Chili Salsa
Ingredients
- Ground coriander 0 oz
- Orange Bell Peppers 1 piece
- Marbled Beef 25 oz
- Tomatoes 2 pieces
- Garlic 1 clove
- Rosemary 0 oz
- Corn Salad 0 oz
- Butter 0 oz
- Champagne Vinegar 0 fl oz
- TABASCO® 0 fl oz
- Worcestershire Sauce 0 fl oz
- Olive Oil 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Roast the pepper at 430°F for 15 minutes, cool it in cold water, and remove the skin; make a cross cut on the tomatoes, blanch them in boiling water for 30 seconds, cool in cold water, and remove the skin.
Step 2
Dice the pepper and tomato into 0.5x0.5 cm cubes, finely chop the cilantro, add vinegar, Worcestershire sauce, and TABASCO, and mix; the garnish is ready.
Step 3
Preheat the grill pan for 3 minutes; generously sprinkle the steak with sea salt and black pepper, drizzle a small amount of olive oil, and spread it over the surface of the steak with tongs, flip it, and repeat on the other side.
Step 4
Sear the steak without oil for 2.5 minutes on each side, then sear once more on each side; the pieces of meat should not touch; while flipping the meat, press it against the pan to ensure even cooking; sear the sides of the steak by pressing it against the edge of the grill pan.
Step 5
At the end of cooking, lightly rub the surface of the steak with a halved clove of garlic, brush with butter, and baste with a sprig of rosemary; repeat these actions on the other side.
Step 6
Remove the meat from the pan, drizzle with a small amount of olive oil, and let it rest for 3–4 minutes; cut the steak into 2 cm thick pieces and transfer to plates; drizzle the steak pieces with the juices released.
Step 7
Place the garnish next to the steak, decorate with corn salad, and serve.
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