Recipes
Free Range Grilled Strip Steak with Romanesco, Fingerling Potatoes, Compound Butter, and Wild Blueberry Gastrique
This finale entrée celebrates the beauty of responsibly raised meat and the elegance of simple preparation. A hard sear in cast iron creates a beautiful crust on the steak, while the sweetness and acidity of wild blueberry gastrique balances the richness perfectly. Paired with Romanesco and fingerling potatoes, this dish feels both rustic and refined.
Ingredients
- Free range strip steak
- Olive oil
- Salt and cracked pepper
- Romanesco
- Fingerling potatoes
- Compound butter
- Wild blueberries
- Vinegar
- Sugar or maple syrup
- Butter
- Fresh herbs
Instructions
- Bring steaks to room temperature and season generously with salt and pepper.
- Heat a cast iron skillet until extremely hot. Sear steaks hard on both sides until deeply caramelized.
- Transfer skillet to oven and finish cooking to preferred temperature.
- Meanwhile, sauté or roast Romanesco and fingerling potatoes with olive oil, butter, salt, and herbs.
- For the gastrique, simmer wild blueberries with vinegar and sweetener until reduced into a glossy sauce.
- Top steaks with compound butter and drizzle lightly with blueberry gastrique before serving alongside vegetables.
