STRIPLOIN & SCRAPPY SIDES

STRIPLOIN & SCRAPPY SIDES

STRIPLOIN & SCRAPPY SIDES

STRIPLOIN & SCRAPPY SIDES

STRIPLOIN & SCRAPPY SIDES

It’s easy to buy fresh ingredients that look and taste great. But it’schallenging to come up with new dishes and flavours using by-products. As a chef, this is the creative task I enjoy. I start by looking at classicpairings such as steak and mushrooms, and create from there.
Prep Time 20 mins
Cook Time 15 mins
Course STRIPLOIN & SCRAPPY SIDES
Servings 2

Equipment

  • 1 DRAGON Cutlery
  • 1 LINDRIG Knife
  • 1 STORSINT Glass
  • 1 FASCINERA Chopping board

Ingredients
  

SCRAPS

  • Broccoli and cauliflower stems cauliflower stems

MUSHROOM MISO BUTTER

  • 1 1 cup (227 g) butter, softened
  • 3 tbsp (6 g) dried mushroom powder
  • 2 tbsp (30 ml) miso

PICKLE JUICE & STEMS

  • 1 whole head of broccoli stems only,woodsy ends peeled
  • 1 whole head of cauliflower stems only,woodsy ends peeled
  • 3 tbsp (45 ml) pickle juice (yes, from yourfavourite jar of pickles)
  • 1 tbsp (15 ml) canola oil
  • Salt to taste

CAULIFLOWER & BROCCOLI LEAVES

  • 1 of each outer leaves of 1 head of cauliflowerand 1 head of broccoli
  • 1 tbsp (15 ml) olive oil
  • Salt to taste

STEAK

  • 1 tsp (5 ml) canola oil
  • ¾ lb (340 g) x 2 striploin or rib-eye steaks
  • Salt and black pepper to taste
  • 1 ½ tsp (7 ml) mushroom miso butter(on previous page)
  • Pickle juice and stems (on previous page)
  • Cauliflower and broccoli leaves (recipe above)

STEAK GRILLING TIPS

  • 8 minutes (total) for rare (120–125°F)(49–51°C)
  • 10 minutes (total) for medium-rare(130–135°F) (55–57°C)
  • 12 minutes (total) for medium(140–145°F) (60–63°C)
  • 14 minutes (total) for medium-well(150–155°F) (65–69°C)
  • 16 minutes (total) for well-done(160°F and above) (71°C and above)

Instructions
 

MUSHROOM MISO BUTTER

  • Mix all ingredients in a bowl.
  • Stretch the mixture along one end of foodwrapping and roll into a log. Refrigerateor freeze. Makes 1 cup (250 ml)

PICKLE JUICE & STEMS

  • In a saucepan, heat 8½ cups (2 litres)of water to boiling over high heat.
  • Add the cauliflower and broccoli stemsand cook for 5 minutes or until vegetablesare crisp-tender. Drain and return tothe saucepan.
  • Add the pickle juice, canola oil, and saltto the cooked vegetables and toss to coat
  • Set aside for plating.

CAULIFLOWER & BROCCOLI LEAVES

  • Set the oven to broil.
  • Toss the vegetable leaves in olive oil andsalt. Place on a baking tray and broilfor 2 minutes. Flip the leaves and broil foranother 2 minutes, or until crispy.

STEAK

  • Heat oil in a cast iron skillet on mediumhigh heat. If using a grill, oil and preheatto 395°F (200°C).
  • Pat the steaks dry and generously seasonwith the salt and black pepper justbefore cooking.
  • Cook the steaks for about 3 to 5 minuteson each side, turning only once. Keep inmind that the thickness of your steak,the heat of your grill, and your desired levelof doneness will impact the grilling time.
  • During the last minute, add 1½ tsp (7 ml)of the mushroom miso butter.
  • Transfer the steaks to a plate, cover,and let rest for 10 minutes.
  • Serve with the pickle juice and stems,and cauliflower and broccoli leavesdivided equally, and a generous chunkof mushroom miso butter.

MUSHROOM DRYING TIPS

  • The secret to drying mushrooms withouta dehydrator isn’t much of a secret. Justair-dry them. Or, keep them in a paperbag in the crisper and they will dry out inabout a week.
  • Clean them with a rasp and fry in butter.
  • Any mushroom will do. Taste them whendry and adjust seasoning as needed.
Keyword STRIPLOIN & SCRAPPY SIDES
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