A delicious way to get your lean, clean protein with a big hit of bold flavors. That charred pineapple salsa!
2 boneless Australian grassfed strip steaks, 1 inch thick (about 2 pounds total)
2 tablespoons olive oil
1 tablespoon Blackening or Bronze Seasoning, or Creole, kosher salt and black pepper, to taste
½ cup Tamarind BBQ Glaze (Tamarind Paste or BBQ sauce, thinned with Pickapeppa Sauce)
Fresh Cilantro sprigs or microgreens, for garnish
Charred Pineapple Salsa, recipe follows:
½ pineapple, peeled and sliced
2 tablespoons Citrus Spice (or lemon zest, Kosher salt and pepper, to taste)
1 small red onion, diced
1 jalapeño chile, seeded, stemmed and diced
⅓ cup (55 g) red bell pepper, diced
⅓ cup (8 g) fresh cilantro, chopped
1 tablespoon honey
2 tablespoons extra virgin olive oil or avocado oil
Juice of 1 lime
1 teaspoon Creole seasoning
1/2 teaspoon cinnamon or 1 tablespoon Chai spice, optional
Splash of coconut rum, optional
Simply Kale Salad, recipe & method follows:
There are so many reasons to love this salad – and especially so if you are not yet a lover of kale! Destemming and massaging chopped kale with olive oil and Kosher salt is the recipe for kale tasting success – it tenderizes and tones down the kale’s more aggressive flavor. It's also incredibly easy – it doesn't require any measuring or even a real recipe – just add some Parmesan cheese, dried or fresh fruits, pepita seeds or nuts, if you would like (they are friends of kale!) and a squeeze of lemon juice.
Remove steaks from refrigerator and pat dry. Line a plate with paper towels, place meat on top and set aside to further dry and come to cool room temperature (30 to 60 minutes. Turn occasionally; replace paper towels as needed. Preheat oven to 500 degrees (a very hot oven produces a juicy interior). Place a 10-to 12-inch ovenproof or cast-iron skillet in oven. When oven reaches 500 degrees temperature, carefully remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot).
Coat room temperature steaks lightly with olive oil. Rub with spices and immediately place in the middle of hot, dry pan, add the steaks carefully so that they are not touching each other.
Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you prefer.
When the steaks are crusty-charred and done to your liking, brush each steak with 2 tablespoons of the tamarind glaze. Remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
Charred Pineapple Salsa:
Sprinkle pineapple slices with 2 tablespoons citrus spice or lemon zest, salt and pepper to taste. Grill or Broil till charred. Cool and dice. Mix together with remaining ingredients; adjust seasoning to taste, adding cinnamon or chai spice and coconut rum, if desired.
To Serve: Slice steaks and place on plate. Top with Charred Pineapple Salsa and serve with Simply Kale Salad. Drizzle additional sauce around plate. Garnish plate with mushrooms and top filet with microgreens.