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Saffron striploin with apricot and chermoula
Ingredients
Chermoula grass jelly
- 1 cup (240 ml) tightly packed chopped cilantro, divided
- 1 cup (240 ml) tightly packed chopped parsley, divided
- 1 1/2 cup (350 ml) tightly packed chopped mint, divided
- 1 quart (1 L) beef broth
- 1 lemon, juice and zest
- 1 teaspoon (5 ml) red pepper flakes
- 1/3 cup (80 ml) sweet soy
- 4 sheets of gelatin, bloomed in water
- Toasted coconut flakes, to garnish
Green curry apricot chutney
- 2 tablespoons (30 ml) butter
- 3 6-inch (15 cm) stalks lemongrass, bruised
- 3 green Thai chillies, seeded and chopped
- 3 shallots, chopped
- 5 cloves garlic, chopped
- 3-inch (7.5 cm) piece galangal, chopped
- 3-inch (7.5 cm) piece ginger, chopped
- 1/2 cup (120 ml) cilantro stems, chopped
- 1/3 cup (80 ml) Thai basil leaves, chopped
- 4 Kaffir lime leaves
- 2 cups (470 ml) water
- 2 cups (470 ml) dried apricots
- 1/2 cup (120 ml) sugar
- 1/2 lemon, juice
- 1/2 lime, juice and zest
- 1 tablespoon (15 ml) fish sauce
Saffron and Thai chili butter based striploin
- 1 cup (240 ml) salted butter, divided
- 3 red Thai chillies, seeded and chopped
- 2 cloves garlic, crushed
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) coriander seeds, ground
- 1/2 teaspoon (2.5 ml) cumin seeds, ground
- 1/2 teaspoon (2 g) saffron, steeped in 1/2 cup (120 ml) of warm white wine
- 2 tablespoons (30 ml) olive oil
- 2 1 1/2 -inch (4 cm) thick striploin steaks
- Salt and pepper
- Flaky sea salt, to garnish
- Chives, finely sliced, to garnish
Directions
Chermoula Grass Jelly
1. In a saucepan over medium heat, combine ½ cup (120 ml) each of cilantro, parsley, and mint to beef broth with lemon and red pepper flakes. Bring to a simmer and cook for 30 minutes, until reduced by half.
2. Remove the beef broth from heat, add sweet soy, and refrigerate until completely cool.
3. Prepare a 4 x 8 inch (10 x 20 cm) metal dish with parchment in the bottom and up the sides.
4. Place in a blender with remaining herbs and blend for 30 seconds until well pureed, then strain through cheesecloth.
5. Bring back to a gentle simmer, remove from heat and add the gelatin and stir for 1 minute.
6. Transfer to the prepared dish and refrigerate for 2 hours. Before serving, cut into ½-inch (1.25 cm) cubes.
Green Curry Apricot Chutney
1. Heat the butter in a medium pot over medium-high heat, add the lemongrass, Thai chilies, shallots, garlic, galangal, ginger, lime leaves, cilantro and basil and for 3-4 minutes, until aromatic.
2. Add water, bring to a gentle simmer reduce heat to medium and cook for 30 minutes until well infused, about 45 minutes.
3. Strain and return to pot. Return to heat, add the sugar and apricots, and simmer for 45 minutes without reducing.
4. Remove from heat, add lemon, lime, and fish sauce.
5. Blend in a food processor for 1 minute, or until smooth. Add water if needed to achieve correct consistency. Rest at room temperature until ready to serve. Place in a squeeze bottle.
Saffron and Thai Chili Butter Basted Striploin
1. Add 1 tablespoon (15 ml) of butter to a small pot over medium heat. Add garlic and cook for 1-2 minutes until sizzling. Add chili, garlic, paprika, coriander, cumin, stir and cook for 2 minutes until aromatic.
2. Add the seeped saffron and wine and cook for 1 minute until warmed through. Add the remaining butter and simmer for 12-15 minutes, until well infused. Keep warm.
3. In a cast iron skillet, warm olive oil over medium-high heat. Season steaks with salt and pepper.
4. Sear steaks in the skillet on both sides for 2 minutes each, until nicely browned. Reduce heat to medium low and drain oil out of pan.
5. Add the Saffron and Thai Chili butter and start basting the steak on one side for 3 minutes, then flip, and baste for 3 minutes more, until steak is cooked through and rare.
6. Turn off the heat, leave steak to rest in pan for 5 minutes, flipping once.
7. Remove from pan and lay the steak down flat. Cut the top and bottom off lengthwise make a 1 ½ -inch (4 cm) thick strip, same as its thickness. About square off at about 5 inches (12.5 cm) long.
8. Before serving, flip the strip of steak 90 degrees, with the cut side at the top. Brush all sides with the warm Saffron and Thai Chili butter from the pan. Season the strip with flaky sea salt and cover one top corner of steak with chopped chives and coconut flakes.
To Serve
1. In the center of the plate, from left to right, place the strip of basted and garnished steak.
2. Place 3 dollops of the Green Curry Apricot Chutney on and off the steak.
3. Place 1 cube of jelly near each dollop of chutney.
