THE PEPPER-CHARRED SLABS

(Our Play on Spanish Beef Tagliata)

THE PEPPER-CHARRED SLABS

Ingredients: 400g Ribeye steak (whole), 2 tbsp Black peppercorns (coarsely crushed), 1 tsp Smoked paprika, 1 tsp Salt, 2 tbsp Sherry vinegar, 1 tbsp Honey...

Ingredients

  • 400g Ribeye steak (whole)
  • 2 tbsp Black peppercorns (coarsely crushed)
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 2 tbsp Sherry vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Sear the steak on maximum heat for 3 minutes per side until charred outside but pink inside; remove.
  2. The Bloom Whisk vinegar, honey, and paprika with a tiny 10ml splash of water; boil for 1 minute in the steak pan.
  3. The Marriage Slice the steak into thin slabs; toss immediately in the hot sherry silk.
  4. The Final Flourish Serve over raw arugula with a massive hit of raw manchego shavings.

Cuisine: Spanish

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