Jerk Aussie Grassfed Strip Steak | Black Garlic Puree | Grilled Bulb Onion | Black Sesame | Lotus Root Chip | Plated on Kiln® Collection Plate in color, Blood Orange, by Front of The House
INGREDIENTS
- 2 ea. Aussie grassfed strip steaks
- 1/4 cup Light olive oil
- 1/4 cup Coconut aminos
- 1/4 cup Coconut vinegar
- 3 tbsp. Jamaican browning
- handful of thyme
- 5 ea. Garlic cloves
- 2 ea. Scotch bonnet peppers
- 20 ea. Allspice berries
- 4 ea. Mexican bulb green onions
- 1 cup Black garlic
- 1/2 cup Chicken stick
- 1/4 cup Grapeseed oil
- 2 tbsp. Chinese black sugar
- 1/4 tsp. Xanthum gum
- 1 large Lotus root, peeled and cut into thin chips
- Oil for frying
- 2 tbsp. Black sesame seeds, toasted
- tt. Salt
DIRECTIONS
- Make the jerk marinade:
Remove the green tops for the bulb onions and combine in a blender with the coconut aminos, olive oil, coconut vinegar, allspice berries, thyme, scotch bonnets, garlic and browning. Blend on high until well incorporated, but not completely smooth. Season with salt to taste. - Sous vide the steaks:
Cover the steaks in the jerk marinade and vacuum seal in bags. Sous vide for 30 minutes at 122 degrees Fahrenheit. - Make the black garlic puree:
Combine the black garlic, grapeseed oil, chicken stock, and sugar in a Vitamix blender, and run in the highest setting until he temperature reaches 175 degrees. Add the xanthum gum while the blender is still running. Season with salt to taste and strain. - Grill the onions:
Lightly coat the onions with oil, salt and pepper and grill until soft. If they are really big, you can cut them in half lengthwise. Put aside in a warm place until time to serve. - Fry the lotus root:
Fry the lotus root chips in 350 degree oil until golden brown and crispy. Toss with salt to taste after they come out of the fryer. - Grill the steaks:
Remove the steaks from the bags after the Sous vide time has elapsed. Place on a super hot grill and mark char each side. Allow to rest before portioning.
