Beef Strip Loin Steaks and Hearts of Palm with Malt
Print Category Sirloin steak Thematic No thematic Source Chef José Trottier Evaluation
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ingredient
- 2 Tbsp. (30 mL) malt beverage mix (Ovaltine)
- 2 tsp. (10 mL) sesame seeds
- 4 x 6 oz. (4 X 180 g) Red Grill Angus strip loin steaks
- 2 Tbsp. (30 mL) Irresistibles corn oil*
- Irresistibles sea salt* to taste
- Freshly Irresistibles ground black pepper* to taste
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) sliced hearts of palm*
- 1/2 cup (125 mL) 10 % cream*
- A touch of Harissa sauce
- 1 tsp. (5 mL) thinly sliced chives
Preparation
- Combine the malt with the sesame seeds. Sprinkle one side of each steak with this mixture.
- In a hot frying pan, pour the corn oil and sear the strip loins on the unflavoured side for 2 to 4 minutes. Turn the steaks and season with salt and pepper.
- Pour the water around the steaks (half the quantity for 2 steaks).Cook for 2 to 4 minutes. Remove the steaks and set aside. Add the hearts of palm and coffee cream. Season with the harissa sauce. Spoon over the steaks and sprinkle some chives.
Cook commentary
4 Servings
Suggestion: Avoid using salt or pepper before cooking as these seasonings add a bitter taste and dry out the meat.
Accompaniments: rissole potatoes and honey-glazed carrots.
Medium-bodied red wine.
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