So I had a super intense steak craving the other day and went to the butcher and bought a beautiful sirloin to grill. I planned to serve it with all the awesome root veggies I got from the last CSA pickup and a salad. I wanted something with a ton of flavor, as it was to be a plain salad. Fortunately, my new roommate makes amazing dressings, and made us a container of her lemon tarragon dressing, and now I am in love, and she has permitted me to share this gem with you.
And of course any time I am going to have rutabaga, or hear the word rutabaga I have to play and sing Zappa – Call Any Vegetable. If you havent heard it, sing along here…
Serves – 4 of me, but I quarter the steak, pretty sure most people don’t do that.
Nutrition – YUP
mixed green salad
D’s Lemon tarragon dressing –
2 sprigs fresh tarragon
1/8 cup Walnut oil
2 TB Flax oil
2 TB walnuts
Juice of 1/2 lemon
1/8 cup apple cider vinegar
S & P to taste
1 large carrot*
1 sweet potato*
ghost pepper salt!
fresh ground black pepper
fresh ground sea salt
1 massive and amazing sirloin steak
Your vegetables are going to take the longest. Usually I use a mandoline when making veggie chips, but I have been very stressed and using a knife on vegetables like a surgeon calms me down. Go judge someone else. Also cut your onion in to rings and then halve. After everything is cut, toss them in a little olive oil and grind some black pepper on top, and THEN steal some of the ghost pepper salt from the magical salt set that your new roomie just got from The Filling Station. Just a couple pinches will do you, shit is HOT. I love it. Clearly if you don’t have access to this you can use some dried pepper flakes and salt and it’ll still be awesome.
Then spread them out and put them in to a 375 degree oven for an hour and fifteen minutes or so, flipping halfway through.
You can go ahead and take your steak out of the fridge now, and let it rest at room temperature for about 30 minutes. I believe this to be an important step. Everyone has their opinions of steak, and almost everyone is very serious about it. I personally believe that a high quality steak should be respected and only rubbed with a little fresh garlic and then dusted with fresh round sea salt and black pepper, and then carefully grilled to have nice grill marks and cooked fat and outside.. but a bloody center. A perfect rare steak. If you are going to cook it much more than that, you might as well just get some damn chicken, because you don’t love steak, and it doesn’t love you either. And the only people who can grill a superior grilled steak to me all have better grills. But certainly not a better butcher.
At this point, throw your salad dressing ingredients in a blender, saving the oil for last and mixing in gradually until everything is nice and smooth. Pour into a bottle and set aside. Then heat your grill to medium heat…you want to grill this baby for only about 5-6 minutes on each side depending on how hot your grill is. Then take it off and let it rest for hot sec while you plate.
And then go ahead and send yourself to heaven with this crazy flavorful, spicy and amazing meal! I have had a really great winter full of roasting vegetables and having my home filled with the heat and the smell radiating from all this oven-roasted goodness, but I am getting really excited about the weather warming up so we can move on to grilling all this great stuff! I cant wait to see what this weekends CSA brings! Fingers crossed for more turnips!
Yummy! I love how you have the knife dangerously stuck through the steak in the last photo!
Am a big fan of the Filling Station myself. Have you tried their bacon salt? It’s a great way to add MORE bacon to your diet!
And I love the elusive ghost pepper. I have some of that crazy Dave’s Insanity Bhut Jolokia Reserve hot sauce. I think it will probably last for the rest of my life because so little goes a long way.
Yeah that was before I took half away, destined for a sandwich the next day, haha. And yeah, i have some hot sauces that are going to last me forever, my favorite ghost pepper product is these great watermelon/ghost pepper hard candies I bought at the Chile festival that I hope last me all year!!
As for the salt…I have not had the bacon salt, we have the ghost pepper, thai ginger, and truffle ones. Don’t hate me, but I don’t really like bacon very much. haha. I know its blasphemy! I like it on a sandwich or with eggs every now and again but I don’t like bacon things. ::ducks and braces::