Grilled Rib Steak With Warm Salad Of Bucheron
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cloves
Garlic1 tsp
Fennel Seed1 cup
Olive Oil2 cups
Water2 cups
Chicken Stock1 tbsp
Red Wine VinegarDirections:
1
Build a fire and let it burn down to glowing embers
2
Meanwhile, crush the garlic, fennel and black pepper in a mortar to a rough paste
3
Chop the herbs finely and combine with the garlic and just enough olive oil to make a paste
4
With the tip of a knife prick a few holes in the surface of the steak and the fatty layer
5
Rub the marinade on the surface of the beef, pushing into the holes
6
Set aside to bring to room temperature
7
Simmer the potatoes in the water and chicken stock with the bouquet garni until cooked through and almost falling apart
8
Drain and reserve the liquid
9
Cook the steak over the coals 4 minutes per side for medium
10
About 2 minutes before the steak is finished cooking, place the herb branches on the coals
11
Remove steak from the heat and let rest for 2 minutes
12
Slice and serve with the salad
13
Be sure to pour any juices that were released from the steak while resting back over it
14
Bring the cheese to room temperature and crumble into the salad bowl
15
Add the olives, potatoes, a little of the potato liquid, vinegar, olive oil and dandelion
16
Season with salt and fresh pepper and toss gently to combine