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Snake River’s Zabuton Steak and Chef’s Garden Tomato Salad with Mint Chimichurri

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Serves 2 │start to finish: 35 minutes

INGREDIENTS:

2 8-ounce Snake River Farms Zabuton steaks, or substitute a tender, thin cut such as flatiron steak
8 ounces diced garden tomatoes
2 ounces mixed garden greens, such as kale, mustard greens, chard
1/4 cup quartered Kalamata olives
2 ounces red wine vinegar
4 ounces extra virgin olive oil
2 ounces Rogue Creamery Smokey Blue Cheese
4 ounces pickled Walla Walla sweet onions (recipe follows)
2 tablespoons mint chimichurri (recipe follows)
Sea salt and pepper to taste

STEPS:

Season the steak with salt and pepper. Grill over high heat to rare or medium rare, about 7 minutes. Let rest five minutes, then slice across the grain in thin slices.

Sprinkle tomatoes with salt and pepper. Fine-julienne the greens. In a mixing bowl, toss tomatoes, greens, olives, pickled onions, blue cheese, olive oil, and red wine vinegar.

On two plates, arrange steak over greens and drizzle with mint chimichurri.

For the pickled Walla Walla sweet onions:

1 Walla Walla sweet onion
4 ounces red wine vinegar
1/8 cup salt
1/8 cup sugar
1 teaspoon fennel
1 teaspoon allspice
2 bay leaves
1 teaspoon whole black pepper

In a saucepan, combine vinegar, salt, sugar, and spices. Bring to a boil.

Slice the onion into 1/8-inch rounds. Place onions into boiling pickling solution and turn heat off. Transfer immediately to a bowl and chill in refrigerator.

For the mint chimichurri:

1/4 cup Italian parsley
1/4 cup whole fresh mint leaves
2 whole cloves garlic
1/2 teaspoon chopped shallots
1 ounce red wine vinegar
1 ounce extra virgin olive oil
1 ice cube
pinch of sea salt
pinch of Aleppo chilies or substitute red chili flakes

Blend all ingredients to a smooth puree.

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