Grilled Steak with Peperoncini-Red Pear Chutney
Flavor, texture, and sizzle. This recipe calls upon ingredients from Italy and France to bring us a simply earthy dish. A few tips: 1) Begin with great quality organic meat. If you are like me and eat more vegetables than meat, when you do eat meat you want it to be the best. 2) Rib eye steak may be substituted for the loin steak, needing about 8 minutes of grilling (internally 140 degrees Fahrenheit/60 degrees Celsius for Medium rare or 155 degrees Fahrenheit/68 degrees Celsius for Medium ). 3) If your grill pan is small, then grill one steak at a time. This will ensure the temperature is correct and the steak is properly grilled. 4) Ventilation is key. Indoor grilling requires proper air flow, allowing smoke to exit the kitchen.
Italian flat leaf parsley
2 beef loin steaks (about 1” thick; .75 pounds each), room temperature
1 Tablespoon olive oil
Coarse sea salt
Freshly ground black pepper
2 diced organic Red Anjou Pears
¼ cup grated organic carrot
¼ cup grated organic French Breakfast radish
1 organic lemon
2 to 3 diced peperoncini peppers
2 sprigs Rosemary plus leaves for garnish
1/2 Tablespoon organic Agave nectar
6 Tablespoons cider vinegar
3 whole cloves
2 Tablespoons shelled pistachios (or more if you desire)
Wash and dry pears, carrots, radishes, and lemon.
Juice the lemon into a bowl, add the zest into the bowl as well.
Dice pears, dice peperoncini, then grate carrots and radishes, placing into the bowl of lemon juice and zest.
Mix the contents of the bowl, making sure to coat the ingredients with the lemon juice.
Stir in the Agave nectar.
Then the cider vinegar.
Add in the cloves.
Pre-heat a saucepan to medium heat.
Add in peperoncini-pear mixture to the saucepan.
Bring to a boil, reduce the heat, and cook for approximately 4 minutes. The pears are to be tender.
Remove saucepan from the heat.
Discard the cloves.
Dash with sea salt.
Dash with sea salt.
Place chutney into a small serving dish or spoon onto the serving plates.
Add a small garnish of Rosemary to the chutney.
Bring steaks to room temperature, approximately one hour.
Place rosemary and parsley sprigs on a plate and microwave on high for 2 minutes.
Prepare grill pan to medium-high heat.
Rub steaks on both sides with oil.
Sprinkle both sides with coarse sea salt.
Sprinkle both sides with fresh ground black pepper.
Sprinkle both sides with microwaved Rosemary and parsley, pressing into steak.
Grill steaks as desired, approximately 4 minutes per side (internally 140 degrees Fahrenheit/60 degrees Celsius for Medium rare or 155 degrees Fahrenheit/68 degrees Celsius for Medium ).
Use tongs to remove steaks and allow to rest for 5 minutes.
Shell the pistachios, place in a bag, crush using a hammer--making sure not to damage anything beneath. Then sprinkle on top of steaks. The crushed pistachios add another layer of earthy flavor to the steak.
Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.
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