This raspberries and steak recipe has an unusual combination that makes this dish delicious.
Ingredients:
1 generous pinch of pink Himalayan salt
1 pound grass fed Fillet sirloin, cut vertically into 4 strips
Spray of grapeseed oil
1 red Onion, sliced into rings
1/2 cup aged Balsamic artisan vinegar
4 ounces Raspberries
1/2 teaspoon crushed pink, white, and green Peppercorns or more, divided
Thai basil leaves for garnish
Directions:
Pound the steak a bit with the smooth side of a meat mallet. Add a generous pinch of salt to both sides of the steak. Let this rest for about 40 minutes, at room temperature. If you refrigerate, make sure you return the steak to room temperature before cooking. The steak should be dry.
When ready to cook, heat the grapeseed oil in a heavy braising pan to a high heat. Add and begin to cook the onions. Move the onions to the sides of the犀利士 pan. Then add the steak. You can include a little grated ginger and garlic you have already roasted for flavor enhancements. Sear the steak on one side for about 4 minutes, so it has turned crusty brown on the outside, then turn over and sear on the other side the same way. Check by inserting a knife sparingly (so you don't release a deluge of juice) into the steak, to see if it is cooked enough for you. If it is done to your liking, remove the steak to a plate to let it rest. Add the peppercorns right away. Keep the onions in the pan.
Add the raspberries, pinch of salt, and vinegar. Stir and cook until the vinegar has reduced by almost 1/2.
Drizzle the reduced vinegar over the steak. Spoon the onions and raspberries on top. Garnish with Thai basil leaves or a comparable herb. Add a pinch more of the crushed peppercorns and Himalayan salt.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
