![]() ![]() When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. I love mico greens they’re gorgeous and pack huge flavor.Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.This allows juices to work its way back throughout the meat creating the juiciest meat, fish and chicken you’ve ever had. ![]() Meat, fish and chicken should all rest after cooking for 25%-40% of its total cooking time. Resting proteins is one of the most important stages in the cooking process.Don’t be afraid to adjust your heat if something is getting too hot and smoking, turn the temperature down or remove from heat entirely until smoking subsides.Drizzle with Cherry Tomato Vinaigrette and season meat with salt and pepper. Layer 4-5 slices of meat immediately on top of the avocado and place about ½ cup (125 mL) of micro greens beside the avocado. Set aside.ĩ. Slice the rested meat thin, about ¼ -inch thick and set aside.ġ0. To serve, place avocado, flat-side down, on a plate. Using a spoon, carefully remove avocado flesh from its skin and place in the lemon juice. Cut avocado in half and remove and discard the pit. Set vinaigrette aside.Ĩ. Squeeze juice of one lemon into a mixing bowl. Using a heat-proof spatula or wooden spoon, scrape the bottom of the pan lifting any bits of food that may have stuck during the searing process. Remove from heat and transfer to a plate and allow the meat to rest for a minimum of 5 minutes before slicing (see tips).ħ. Place sauté pan back on the stove and add the Cherry Tomato Vinaigrette to the pan. Turn heat to medium and sear until golden brown, about 4-5 minutes.Ĥ. Flip flat iron and transfer to a preheated oven.ĥ. Roast until meat is firm to the touch, about 5-7 minutes. ½ tsp (2 mL) freshly ground black pepperĢ. In a large sauté pan, warm oil over medium/high heat.ģ.2 cups (500 mL) arugula micro greens (see tips). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |