Striploin with Salsa Verde
by Rob Feenie
Chef Rob Feenie, the first Canadian to win Iron Chef America, has written four cookbooks, has worked with incredible chefs around the world, and is a personal friend of Caren McSherry’s. We’re thrilled to share his recipe for a sous vide* striploin with salsa verde, local peas, and fresh greens.
(*) Sous vide is a method frequently used in restaurants, but with a little know-how it can be used to make chef-quality proteins at home.
Steak Ingredients:
- 18oz NY Strip
- 1 ½ tbsp butter, divided
- 2 tbsp extra virgin olive oil, divided
- 2 sprigs thyme, divided
- 2-3 strips of lemon rind, divided
- 1 garlic clove
- Fleur de sel
Salsa Verde Ingredients:
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch basil
- ¼ cup sage
- ¼ cup dill
- 1 tbsp capers in brine
- 1 garlic clove
- 3 whole anchovies
- 1/3 cup extra virgin olive oil, plus ½ tbsp
- 2 tbsp white balsamic
- 1 tbsp lemon juice
- 1 tsp ground cumin
- Freshly ground pepper
Garnish Ingredients:
- 2 cups frozen peas, blanched
- 1 cup pearl onions, blanched
- 1 small bunch butter lettuce
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 shallot
- 2 tbsp butter
- Fleur de sel
- Freshly ground pepper
Method:
1. Bring a sous vide water bath to 59° C. In a sous vide bag, place steak, 1tbsp butter, 1tbsp extra virgin olive oil, 1 sprig of fresh thyme, lemon rind, 1 garlic clove, and a pinch of fleur de sel. Seal, and place in water bath for 45 minutes.
2. When fully cooked, remove from water bath and sous vide package. Transfer steak to a cooling rack and reserve any liquids from the bag.
3. Meanwhile, heat a skillet on medium-high heat. Add 1 tbsp extra virgin olive oil to skillet. Add steak and leftover garnishes from the sous vide bag to the skillet. Season with fleur de sel and black pepper. Flip after 4 minutes, or until there is a dark crust. Add remaining fresh thyme sprigs, lemon rind, ½ tbsp butter, remaining liquid from the sous vide bag, and baste. Sear steak for 4 more minutes. Remove steak from skillet, rest.
4. In a food processor, combine Italian parsley, cilantro, sage, basil, dill, garlic, olive oil, anchovies, capers, cumin, white balsamic. Pulse until combined, and add 1/3 cup olive oil in a slow, steady stream to reach a smooth consistency. Set aside.
5. In a fresh skillet, add 1 tbsp butter, blanched peas, and blanched pearl onions. Gently sauté to reheat. In a small bowl, add butter lettuce and dress with 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of fleur de sel, and black pepper.
6. To serve, plate pea and onion mixture in the centre of the dish. Place slices of the striploin on top and spoon the salsa verde over the steak. Finish with dressed butter lettuce and a drizzle of olive oil.
2. When fully cooked, remove from water bath and sous vide package. Transfer steak to a cooling rack and reserve any liquids from the bag.
3. Meanwhile, heat a skillet on medium-high heat. Add 1 tbsp extra virgin olive oil to skillet. Add steak and leftover garnishes from the sous vide bag to the skillet. Season with fleur de sel and black pepper. Flip after 4 minutes, or until there is a dark crust. Add remaining fresh thyme sprigs, lemon rind, ½ tbsp butter, remaining liquid from the sous vide bag, and baste. Sear steak for 4 more minutes. Remove steak from skillet, rest.
4. In a food processor, combine Italian parsley, cilantro, sage, basil, dill, garlic, olive oil, anchovies, capers, cumin, white balsamic. Pulse until combined, and add 1/3 cup olive oil in a slow, steady stream to reach a smooth consistency. Set aside.
5. In a fresh skillet, add 1 tbsp butter, blanched peas, and blanched pearl onions. Gently sauté to reheat. In a small bowl, add butter lettuce and dress with 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of fleur de sel, and black pepper.
6. To serve, plate pea and onion mixture in the centre of the dish. Place slices of the striploin on top and spoon the salsa verde over the steak. Finish with dressed butter lettuce and a drizzle of olive oil.
Copyright (c) Rob Feenie
