5 ea white button mushrooms, wiped of grit and sliced
4 ea anchovy fillets, packed in oil and drained
3 ea garlic cloves, germ removed (see Note) and smashed
2 ea shallots, sliced
¼ c fresh tarragon leaves
1 tbs celery seeds
1 tbs fine sea salt
1 tsp freshly ground black pepper
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp cayenne pepper
2 10 oz prime coulotte steaks
Fine sea salt
Put a large saucepan over medium-high heat. Add the ketchup, water, mustards, raisins, vinegars, orange juice, Worcestershire, and sugar. Stir with a wooden spoon to combine. Add the mushrooms, anchovy, garlic, shallots, tarragon, celery seeds, salt, black pepper, cloves, cinnamon, and cayenne. Mix well to incorporate. Bring the sauce to a boil, and then reduce the heat to low.
Gently simmer, uncovered, stirring occasionally to dissolve the sugar, until the sauce is reduced and slightly thickened, 20 to 25 minutes.
Working in batches in necessary, ladle the sauce into a blender, preferably a Vita-Mix, filling it no more than halfway. Purée on low speed for a few seconds, and then increase to medium speed until the sauce is completely smooth; be sure to hold down the lid with a kitchen towel for safety.
Pour the sauce through a fine-mesh strainer into a heatproof bowl, pushing the solids with the back of a wooden spoon. Discard the solid pieces. Repeat with the remaining sauce until completely blended and strained. Transfer the sauce to a tightly covered bowl or individual jars/containers and refrigerate until cool.
Take ½ cup of the sauce and generously coat the coulotte steaks on all sides. Season lightly with sea salt and place the steaks in a small dish covered with plastic film. Allow to sit in the refrigerator for 1 hour or up to overnight so the steaks can take on the flavor of the sauce.
Take the meat of the refrigerator about 30 minutes before grilling to come up to temperature.
Preheat a charcoal or gas grill to high heat (450 to 500-degrees F). Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill. This will create a non-stick grilling surface. Season both sides of the steaks with salt.
Lay the steaks on the hot grill, and sear for 4 minutes, turning them every 30 seconds to ensure even cooking. Remove the steak to a wire rack to rest for 5 minutes. Return the steak to the grill and continue to cook for 3 more minutes, continuing to turn every 30 seconds. Don’t overcook; you want the steaks slightly charred on the outside and medium-rare inside. An instant-read thermometer inserted into the thickest part of the steak should read 130-degrees F. Remove to a wire rack, cover to keep warm, and let rest for 10 minutes to allow the juices to recirculate.
Persillade Crusted Tomato
2 bunches flat-leaf parsley
½ bunch flat-leaf parsley, rough chopped
1 tsp fine sea salt
1 tsp black peppercorn
¾ c grapeseed oil
¼ c extra virgin olive oil
1 c Japanese breadcrumbs
1 ea lemon, zested
2 ea medium size heirloom or beefsteak tomatoes
Coarse sea salt
Cracked black pepper
Extra virgin olive oil
Preheat an oven to 375°F. Take the tomatoes, remove the core and halve it evenly across the equator. Drizzle with olive oil and season generously with Coarse sea salt and cracked black pepper. Place the tomatoes on a small baking tray line with foil that has been brushed with olive oil.
Bake in the oven for 35-45 minutes until the tomatoes have soften and shriveled slightly. Remove for the oven and hold in a warm place.
While the tomatoes are roasting, chop 2 bunches of parsley into 1-inch long sections and place in a blender, add the black pepper, salt, grapeseed and olive oils. Cover the blender and blend on high for about 10-15 minutes until steam is coming out of the blender. Continue to blend on high until it looks like the oil is separating for the solids and the oil has taken on the vibrant green color of the parsley about 5 minutes.
Strain the mixture preferably through cheesecloth or and coffee filter, a fine tea strainer will work as well. Press on the mixture to extract the most oil possible and discard the solids. Take a ¼ cup of the parsley oil and massage into the Japanese breadcrumbs.
Place the parsley breadcrumbs into a sauté pan over medium low heat, stir and turn over the breadcrumbs in the sauté pan to toast evenly until you begin to smell the parsley. You don’t want to toast them too much or the vibrant green will discolor. Quickly toss the breadcrumbs with the lemon zest and chopped parsley and cool on a baking tray lined with parchment.
To assemble heat the roasted tomatoes in a 350°F oven for 5 minutes, top with an even layer of parsley breadcrumbs.
Serve with thick slices of the coulotte steak drizzle with J1 steak sauce, a few turns of black pepper and coarse sea salt.