Australian marbled beef steak with chili salsa
2 servings
35 minutes
Australian marble beef steak with chili salsa is a culinary masterpiece that combines the rich flavor of marbled meat with the spiciness of an aromatic garnish. Historically, Australian cuisine has absorbed the best meat traditions, and this recipe is a vivid example of its perfection. Beef enriched with natural fat layers retains juiciness and tenderness, while grilling on a hot skillet reveals its deep meaty flavor. The spiciness of the chili salsa made from roasted peppers and tomatoes with vinegar, Tabasco, and Worcestershire harmoniously complements the dish. A touch of creamy butter and fragrant rosemary highlight the elegance of the steak, adding richness to it. This steak is an ideal choice for gourmets who appreciate the balance of textures and flavors. Serve with corn salad for freshness and contrast.
1
Roast the peppers at 220 degrees for 15 minutes, cool in cold water, and peel the skin; make a cross-shaped cut on the tomatoes, blanch in boiling water for 30 seconds, cool in cold water, and peel the skin.
- Bell pepper: 1 piece
- Tomatoes: 2 pieces
2
Cut the pepper and tomato into 0.5x0.5 cm cubes, finely chop the cilantro, add vinegar, Worcestershire sauce, and Tabasco, mix; the garnish is ready.
- Bell pepper: 1 piece
- Tomatoes: 2 pieces
- Fresh cilantro (coriander): 5 g
- White wine vinegar: 7 ml
- Worcestershire sauce: 6 ml
- Tabasco original red pepper sauce: 1 ml
3
Heat the grill pan for 3 minutes; generously sprinkle the steak with sea salt and black pepper, drizzle a little olive oil, spread it over the steak's surface with tongs, flip it, and repeat on the other side.
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
4
Sear the steak without oil for 2.5 minutes on each side, then sear once more on each side; the pieces of meat should not touch; when flipping the meat, press it against the pan for even cooking; sear the sides of the steak by pressing it against the edge of the grill pan.
5
At the end of cooking, lightly rub the surface of the steak with a halved garlic clove, brush with butter, and baste with a sprig of rosemary; repeat these actions on the other side.
- Garlic: 1 clove
- Butter: 10 g
- Rosemary: 8 g
6
Remove the meat from the pan, drizzle with a little olive oil, and let it rest for 3-4 minutes; cut the steak into 2 cm thick pieces and transfer to plates; drizzle the steak pieces with the juices released.
- Olive oil: 50 ml
7
Serve the side dish with the steak, garnish with corn salad, and serve.
- Lamb's lettuce (mache): 50 g
