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Chef Surprise Steak

Food Network Canada
YIELDS
4 servings

This is one of the recipes that Rob Feenie and I whipped up cooking on the fly with a fridge full of mystery ingredients. There are a few components to this dish but they are all easy to put together. Rob marinated the steak with fresh herbs and wanted to add garlic too but it wasn’t in the fridge we picked. He also made this cool little Asian inspired sauce, add some minced garlic and ginger to round out the sauce.

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Ingredients

Steak

4
T-bone steak, 1-inch thick
4
Tbsp olive oil (15 ml)
Sea salt, to taste
4
sprig fresh thyme
4
sprig fresh rosemary

Basmati Rice

1
Tbsp olive oil (15 ml)
½
small onion, chopped
1
cup basmati rice (250 ml)
1 ¾
cup water (425 ml)

Sauce

1
shallot, minced
2
Tbsp butter (30 ml)
1
tsp vegetable oil (5 ml)
3
Tbsp red wine vinegar (15 ml)
1
Tbsp sesame oil (15 ml)
3
Tbsp soy sauce (45 ml)
3
Tbsp honey (45 ml)
Juice of 1 orange
Red pepper flakes, to taste
Zest of ½ orange
Zest of ½ lemon

Edamame

1
cup edamame, precooked, shelled (250 ml)
1
Tbsp soy sauce (15 ml)
1
Tbsp toasted sesame oil (15 ml)
coarse salt, to taste

Caramelized Baby Pearl Red Oni

Handful pearl onions
1
Tbsp butter (15 ml)
1
Tbsp brown sugar (15 ml)
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Directions

Step 1

Marinate steaks, olive oil and sea salt, thyme, rosemary for 5 minutes.

Step 2

Preheat grill to high.

Step 3

Grill steaks for 3 minutes, flip and continue to grill for 2 to 3 minutes. Cook until medium rare or your preferred doneness. Serve steak with pearl red onions, rice, edamame and drizzle with sauce.

Step 4

Sauté onion in olive oil until soft over medium high heat. Season with salt. Add rice. Stir to coat with oil, about 1 minute. Add water. Bring to a boil. Reduce heat to low. Cover and let cook for 12 to 15 minute until all the liquid is absorbed. Take off heat and let sit covered for 5 minutes before serving.

Step 5

Sauté shallot in butter and oil over medium high heat. Add red wine vinegar, sesame oil, soy sauce, honey, pepper flakes and orange juice. Cook until boiling. Reduce heat to lower and simmer for 2 to 3 minutes to let flavours marry. Taste for seasoning and adjust balance with honey or vinegar if needed. Finish with orange and lemon zest.

Step 6

Sauté edamame in toasted sesame oil, coarse salt and soy sauce over medium high heat until heated through out, about 3 to 4 minutes.

Step 7

Saute baby red onions with butter and sugar over medium high heat in a sauté pan. Cook until shiny and tender, about 5 minutes.

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