Recipe: Seared Strip Steaks with Blueberry and Wild Leek Reduction
This recipe features local produce from 9 Bean Rows Farm and locally produced products from Food for Thought and Black Star Farms.
Local olive oil
Local blueberry Merlot preserves
Local wild leek vinegar
Boneless strip steaks
Homemade wild leek olive oil cubes (recipe link)
Farm fresh local green cabbage
Farm fresh local green bor kale
Farm fresh local flat leaf parsley
In a glass jar, mix together three tablespoons olive oil, two tablespoons blueberry Merlot preserves, two tablespoons wild leek vinegar, one quarter teaspoon sea salt and one eighth teaspoon ground pepper.
Place steaks in a glass baking dish and season with sea salt and ground pepper on both sides. Pour marinade over steaks and let steaks rest at room temperature for thirty minutes. Flip steaks over in marinade and let rest at room temperature for an additional thirty minutes.
Heat metal grill pan on medium high heat with two wild leek olive oil cubes. Sear steaks in pan for two minutes on each side. Remove steaks from grill pan, deglaze grill pan with four tablespoons verjus, one half cup blueberry Merlot preserves and two wild leek olive oil cubes. Stir and reduce sauce over medium heat for five minutes. Add steaks back to pan, coat steaks with reduction and cook for two minutes on each side over medium heat.
Remove steaks from pan. Insert meat thermometer into steak and confirm an internal temperature of 125-130 degrees for medium. Let steaks rest for five minutes before plating with warmed blueberry and wild leek reduction and kale slaw.
Remove cabbage leaves from head, cut away cabbage spine, thinly slice one cup green cabbage and place in a glass mixing bowl. Remove kale leaves from stems, thinly slice one cup kale and add to mixing bowl.
Stir in one tablespoon olive oil, one tablespoon verjus and season to taste with sea salt and ground pepper. Let kale slaw rest for ten minutes.
Remove one half cup parsley leaves from stems and reserve parsley leaves. Stir parsley leaves in to kale slaw immediately before serving.