This recipe has been updated and may differ from what was originally published or broadcast.
ingredients
Broccoli Chimichurri
Soy Tofu Mustard
directions
Season steaks on both sides generously with sea salt. Place on a rack and refrigerate for 12 hours, allowing air to circulate and dry the meat out.
Preheat oven to 250ºF. Heat a cast-iron pan on the stovetop over medium-high heat. Pour grapeseed oil into the pan, then place the steaks in the pan. Get a good sear on the first side, about 5 minutes, then flip the steaks and sear for another minute. Add butter, garlic and herbs and baste, another 2 to 3 minutes. Remove the steaks from the pan.
Return steaks to a sheet tray lined with a rack. Roast until an instant-read thermometer inserted in the center registers 120ºF. Allow to rest at room temp for 5 to 10 minutes before serving. Slice on a bias and top with Broccoli Chimichurri and dot plate with Soy Tofu Mustard.
To make parsley oil, blend oil and parsley on high, then place in a small pot. Simmer for 5 minutes. Remove from heat, allow to cool until room temp. Pass through a coffee filter.
Add the broccoli florets, garlic, vinegar and 200 grams parsley oil to a medium bowl. Mix to combine. Transfer to a serving bowl.
Add tofu, Dijon and soy sauce to a blender. Blend on high until smooth. Transfer to a bowl to serve.