|
|
 |
 |
|
|
 |
 |
|
|
Yield: 6 portions
|
Ingredients
|
Amount
|
|
Green Zebra tomatoes
|
18 oz
|
| Golden
Jubilee tomatoes |
18
oz |
| Brandywine
tomatoes |
18
oz |
| Capers,
chopped |
2 Tbsp |
| Extra
virgin olive oil |
3
oz |
| Chives,
chopped |
6 Tbsp |
| Salt
and black pepper |
|
| Beef
Flat Iron, Top Blade (6-oz portions), (cut from
Chuck Shoulder Clod, IMPS/NAMP 114D) |
6 ea |
| Cabernet
Sauce
(see recipe) |
9 oz |
| |
|
| Sea
salt and cracked black pepper |
|
| White
truffle oil |
1 tsp
|
| Lemon
juice |
2 Tbsp |
| Shoestring
potatoes |
9 oz |
|
1. Slice the Green Zebra
and Golden Jubilee tomatoes 1/8-inch thick.
On 6 large dinner plates, arrange overlapping
slices of the tomatoes around the edge of
the plates, alternating colors.
|
| 2.
Chop the Brandywine tomatoes to a "tartare"
consistency. Mix in the capers, the olive oil
and half of the chives. Season to taste with salt
and pepper. Marinate briefly. |
| 3.
Season the steaks with salt and pepper and drizzle
with olive oil. Grill to desired doneness, then
remove from the grill and glaze with Cabernet
Sauce. |
| 4.
With a ring mold, form a disk of tomato tartare
in the center of each plate. |
| 5.
Season the sliced tomatoes with sea salt, cracked
pepper, white truffle oil, lemon juice and the
remaining chives. |
| 6.
Place a steak on top of the tartare, and garnish
with shoestring potatoes. |
Back to Main Recipes Page
|
|
|
| |
|
