Grilled Steak, sunflower, hazelnut, truffle
For the salad:
1 c. sprouted sunflower seeds
1 c. toasted, crushed hazelnuts
1 Tb chopped truffle peelings (store-bought canned truffle)
2 ea sunflowers, cleaned, cooked in olive oil and white wine
2 Tb sunflower petals
2 c arugula, or other preferred lettuce
For the dressing:
2 Tb hazelnut oil
2 Tb olive oil
2 Tb sunflower oil
2 Tb truffle juice (from the canned truffles)
2 Tb sherry vinegar
For the steak:
1-2 lb Ribeye steak
olive oil
salt and pepper
1 lemon
To prepare:
Rub the steak with the olive oil, salt and pepper. Grill over a hot grill until medium rare (or your preferred temperature). Let rest for 6-10 minutes while you prepare the salad.
To cook the sunflowers, pull off the petals (and reserve) and clean the heads with a peeler, removing the green layer. Cook them gently, submerged in olive oil and white wine until tender. Cut into quarter-sized pieces. Place a saute pan on medium heat, add a splash of olive oil, and quickly saute the sunflower pieces. Add the sunflower seeds, chopped hazelnuts, chopped truffle and mix, until everything is hot. Season with salt to taste. Remove the nut mixture from the pan and dress with the oils and vinegars. Check for seasoning. Plate the mixture over arugula or other greens, and garnish with the sunflower petals.
Slice the steak and dress with more excellent olive oil, and a touch of lemon juice. Arrange the steak over the salad, and serve hot.
(Copyright (c) 2015 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)