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Coulotte Steak with Lemongrass and Goat Cheese

Chef Logan Kendall

Lemongrass • Fig • Chile • Pecan • Beef

by Chef de Partie Logan Kendall at Acre, in Auburn Alabama



Lemongrass

INGREDIENTS

  • 1 can Coconut Milk
  • 10 ea. Lemongrass Leaves
  • 3 ea. Meyer Lemon Leaves
  • 2 ea. Garlic Cloves
  • 1 tbsp. Kosher Salt
  • 1/4 cup EVOO
  • 1 ea. Lime & Zest
  • 4 ea. Chives
  • 1 tsp. Chili Oil

DIRECTIONS

  1. Combine all ingredients except for EVOO in blender, pulse until smooth.
  2. Slowly emulsify EVOO.

BBQ Rub

INGREDIENTS

  • 1 cup Chili Powder
  • 2/3 cup Smoked Paprika
  • 1/4 cup Garlic Powder
  • 1/4 cup Cumin
  • 3 tbsp. Cayenne
  • 3 tbsp. Coriander
  • 3 tbsp. Allspice
  • 1 tsp. Clove
  • 1 tsp. Cinnamon
  • 1/3 cup Kosher Salt
  • 3 tbsp. Black Pepper
  • 1 tsp. dry English Mustard
  • 1 tsp. dried Oregano
  • 1 tsp. dried Thyme

DIRECTIONS

  1. BBQ Pecans: Fry pecans for 5 seconds in peanut oil then toss in BBQ rub. Pulse in Robot Coupe until the pecans have turned into a dust.
  2. Bacon Fat Seared Steak: Season Texas Beef Council Coulotte Steak in barbecue rub, salt and pepper to taste. Sear hard in bacon fat until medium rare.

Molasses Whipped Goat Cheese

INGREDIENTS

  • 2 part Goat Cheese
  • 1 part Molasses
  • 1 part Buttermilk
  • tt. Salt & Pepper

DIRECTIONS

  1. Combine ingredients and whip into stand mixer.

TO GARNISH

  • Quartered Fresh Fig
  • Fresh Origins White & Purple Pepper Flowers
  • Fresh Origins Chocolate Mint

Find out more about Logan Kendall at his CHEF’S ROLL PROFILE or check out the full Center Stage recap below.