Round
Steak:
Beef Round Steak with Ragout and Black Olive Vinaigrette:
Chef Goose Sorensen
Solera Restaurant and Wine
Bar
Serves 4 (maybe more)
"Tenderized beef round steak rubbed with smoked paprika.
Served with a ragout of carmelized onions, linguuica
sausage and roasted peppers, finished with a dried black
olive vinaigrette."
4 8 oz Beef round steaks, pounded thin
10 oz linguica sausage
4 tsp hot smoked Spanish paprika
2 oz roasted pistachio nets
1 bunch cilantro chopped fine
2 limes
2 oz dried black olives
1 1/2 cups olive oil
1/4 cup sherry vinegar
Splash of balsamic vinegar
1/2 oz chopped garlic
Pinch brown sugar
1 Anchovy
Pinch fresh oregano
Kosher salt and pepper
First cut your steaks into a desired pound amount and pound
them with a meat cleaver until the steak is semi flat. Rub
the meat with salt, pepper and some of the paprika. The
meat should be well coated and completely bright red. Set
aside at room temp. For approximately 15 minutes.
For the vinaigrette, combine the olive oil, vinegar and one
of the limes, half of the garlic, olives, oregano, anchovy
and the brown sugar in a blender and blend on high for
approximately 6 minutes. Check for salt and pepper and
reserve at room temp.
Cut the sausage into rounds and render off until semi soft
in the middle. Pour off the fat and save a little in the
bottom of the pan.
Set the pan on medium heat, add the other half of the
garlic, the carmelized onions, peppers, pistachios,
cilantro and squeeze the juice of one of the limes. Finish
the saute with a little butter and reserve on very low
heat. You should time this so it's done just before the
steaks.
Steaks can either be pan roasted or grilled. Remember to
rest the steaks for at least 5 minutes before serving. When
the steaks are medium-to-medium rare and rested slice them
thinly on the bias, place the meat on the plate, top with
the sausage saute and drizzle with the vinaigrette.
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