Copyright © 2014 Poland on a Plate  

Episode 5

Chicago’s Best Steak
by Rick Gresh, David Burke’s Primehouse

Krakus® Recipes

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Steak Tartare  Serves 4

with Celery Root Crostini

         

Ingredients

4 oz.  beef – tenderloin or sirloin fresh,
          chopped fine

2 tsp. Dijon mustard

2 tsp. shallot, minced

2 tsp. capers, chopped

1 ½ tsp. olive oil

1 tbsp. chili oil

1 tsp.lemon zest

2 tsp. chives, chopped fine

Salt and pepper to taste

1 baguette

Preparation

In a bowl combine the celery root, onion, lemon juice, crème fraiche, sugar and horseradish. 
Mix together well and adjust seasoning.

Slice baguette crosswise into ¼” thick slices. Place on a baking pan and drizzle with olive oil, salt and pepper.  Place into a 400°F oven and toast until golden brown, flip over and toast on the other side.  Remove and let cool completely.

In a bowl combine all of the ingredients for beef tartar. Adjust seasoning. 

To plate cover half of the crostini with a spoonful of the slaw and the other half with beef tartar.  Garnish with the minced egg yolk.

Slaw

1 cup celery root, fine julienne

2 tsp. red onion, fine julienne

1-2 tbsp. lemon juice

½ cup crème fraiche or sour cream

1 tsp. sugar

2 tbsp. fresh horseradish, micro planed

Salt and pepper to taste


Topping

1  egg hardboiled, peeled, yolk only,    
    minced fine

Caramelized Carrots  Serves 4

with Aged Sherry Vinegar & Goat Cheese

         

Ingredients

10 each carrots, large

3 tbsp. aged Sherry Vinegar

10 tbsp. extra virgin olive oil

2 cloves garlic, minced

1 tbsp. thyme, fresh, chopped

4 tbsp. parsley, rough chopped

1 each Himalayan salt slab

4 oz. goat cheese

Salt & black pepper as needed

Preparation

Preheat the salt stone over medium to medium high heat for 20 minutes.

In a small bowl combine garlic, thyme and sherry vinegar.  Slowly whisk in 6 tbsp of extra virgin olive oil, season with salt and pepper.

Peel the carrots and cut in half lengthwise, Cut across the carrot dividing the smaller side from the large. Cut the large portion into similar sized pieces of the smaller carrot.

Place carrots in a bowl and toss with the remaining olive oil and black pepper.

Place the carrots on the hot salt block and allow them to caramelize.  Once browned to almost burnt turn over and cook on the other side in the same manner.

Remove from the salt and cut into diagonal pieces approximately 1 ½” in length.

Place the carrots and parsley in a bowl and toss with the dressing.  Taste and adjust seasoning.

Place carrots in a bowl or plate for service.  Top with chunks of goat cheese.

Salt Grilled Mushrooms  Serves 4

with Red Onion and Pesto

         

Ingredients

10 each Shiitake mushrooms

1 each Portobello mushroom cap, gills removed

20 each basil leaves

1 each garlic clove

2 tbsp. pine nuts, toasted

8 tbsp. extra virgin olive oil

1 tbsp. white balsamic vinegar

½ cup watercress

1 each Himalayan salt slab

Salt & black pepper as needed

Preparation

Preheat the salt stone over medium to medium high heat for 20 minutes.

In a blender combine garlic, basil, 1 tbsp. pine nuts, oil and vinegar. season with salt and pepper.

Cut Portobello into ¾ - 1” thick strips, toss in a bowl with oil, place on salt stone and grill until lightly browned and cooked through. 

Cut Portobello mushrooms into 1” cubes.

Slice ½” thick and place on salt block to caramelize, us oil as needed.

Remove and cut onion into 6ths.  Mix with mushrooms, coat with pesto and adjust seasoning.

Mix in watercress and plate, garnish with pine nuts.

Chefs Tips: How to cook the perfect steak at home








Gas grill
Turn one side of the gas grill on high and the other side on medium heat for at least 25 minutes to warm up completely.  Season the steaks liberally with kosher salt and pepper.  Melt beef “luv” and keep warm with a brush handy.  Place the steaks on the high side of the grill to achieve a deep brown char, turn the steaks 45 degrees about 3 minutes after placing on the grill.  After 3 minutes flip over and do the same with the other side.  Once the steaks are charred move to the medium side of the grill and continue to cook until your desired temperature, brushing with the beef “luv”.  Before serving brush once again with beef “luv”, enjoy.

Charcoal Grill
Start your charcoal grill as you normally would, make sure it is nice and hot.  Arrange coals so one side is hotter than the other.  Season the steaks liberally with kosher salt and pepper.  Melt beef “luv” and keep warm with a brush handy.  Place the steaks on the high side of the grill to achieve a deep brown char, turn the steaks 45 degrees about 3 minutes after placing on the grill.  After 3 minutes flip over and do the same with the other side.  Once the steaks are charred move to the cooler side of the grill and continue to cook until your desired temperature, brushing with the beef “luv”.  Before serving brush once again with beef “luv”, enjoy.

Sauté Range and Oven
Preheat your oven to 400º F.  Season the steaks liberally with kosher salt and pepper.  Melt beef “luv” and keep warm with a brush handy.  In a very hot sauté pan with a little vegetable oil sear the steaks, once golden brown flip and continue to sear.  Brush with beef “luv” and place in the oven and continue to cook until your desired temperature.  Before serving brush once again beef “luv”, enjoy.

Broiler
Preheat your broiler for at least 30 minutes.  Season the steaks liberally with kosher salt and pepper.  Melt beef “luv” and keep warm with a brush handy.  Place under the broiler and char the steaks, once charred flip over and char the other side.  Brush with beef love and continue to flip back and forth until desired temperature is achieved.  Before serving brush once again with beef “luv”, enjoy.

Internal Temperature Guide
Rare 120-125ºF                               
Medium Rare 130-135ºF
Medium 140-145ºF
Medium Well 150-155ºF
Well Done 160ºF

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