Chef Randy Feltis shows us a quick savory steak dish with simple ingredients you probably already have in your kitchen.
Seared strip steak with sweet corn salsa, parm crackers and 6-minute potato rosti
Prep time: 4 minutes
Cook time: 6 minutes
- 2 8oz striploin steaks cut 3/4 inch thick
- 1 cob sweet corn
- 4 Brussels sprouts
- 1/2 red pepper
- 8 baby potatoes
- Big nub of butter
- Rosemary, to taste
- Salt and pepper, to taste
- Splash of olive oil
- 1/2 cup grated parmigiano grated
Heat a cast iron pan. Season both sides of the steak and add a splash of olive oil. Sear on both sides for 3 minutes each, then remove the pan from heat and let rest.
In a large non-stick pan, melt the butter. Grate potatoes into a large bowl.
Season the potatoes with the melted butter, rosemary, salt, and pepper. Spread potatoes thinly into the non-stick pan on medium heat and crisp both sides for approximately 3 minutes each.
Remove corn from the cob, and cook lightly in a small pot with olive oil. Julienne the Brussels sprouts and red peppers and toss into a large bowl with the corn. Add a splash of lemon juice.
To make the Parmigiano crackers: In a small non-stick pan add a touch of butter, spread parmigiano cheese evenly and lightly toast. When parmigiano turns golden, remove and let cool. Break crackers on top.
To plate, cut the rosti into long strips and place them down the middle of the plate. Carve the steak against the grain into 1 inch pieces, fan out and stagger the corn salsa. Top with parmigiano and micro greens.
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