Australian Marble Beef Steak with Chili Salsa
Main Dishes | Australian cuisine
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Australian Marble Beef Steak with Chili Salsa
Ingredients
- Ground coriander - 0.2 oz
- Orange Bell Peppers - 1 piece
- Marbled Beef - 22.6 oz
- Tomatoes - 2 pieces
- Garlic - 1 clove
- Rosemary - 0.3 oz
- Corn Salad - 1.8 oz
- Butter - 0.4 oz
- Champagne Vinegar - 0 fl oz
- TABASCO® - 0 fl oz
- Worcestershire Sauce - 0 fl oz
- Olive Oil - 1 fl oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Roast the pepper at 428°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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