This recipe has been updated and may differ from what was originally published or broadcast.
Soy Tofu Mustard
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.