Triple pepper crusted strip steak layered over a bed of mixed greens, bulgur, rainbow carrots, grilled green beans and purple cauliflower. Drizzled with an energy boosting green matcha bouquet vinaigrette.
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New York Strip
New York strip is a cut of beef from the short loin primal. It is one of the most popular cuts of steak, and is known for its flavorful, juicy meat. New York strip is a relatively lean cut of beef, with a good amount of marbling.
Peppercorn Blend
My peppercorn blend features pink, white and black peppercorns. The black peppercorns add a satisfying lingering burn, while the white peppercorns are a lot more mild. The pink adds a nice contrast to the cut of the beef.
The Veggies
For my steak bowls I like to do a mix of both grilled veggies and your classic crisp and cold bunch. The grilled veggies add an extra layer of flavor that really wakes the salad up. My grilled veggies consist of green beans and purple cauliflower. My cold veggies consist of tomatoes, red onions, radish and carrots.
Bulgar
Bulgur is a type of cracked wheat that is an ancient grain. It’s a type of wheat that has been parboiled, dried and then cracked. Cracking refers to the parboiling process that makes the bulgur more convenient to use. It is a whole grain that is high in fiber and protein. Bulgur is a versatile grain that can be used in a variety of dishes, such as salads, soups, and stews. It is also a good source of iron and magnesium.
Matcha
Whether it’s garni or a flower arrangement, you can never have too many fresh herbs and flowers. For this recipe I like to start off with matcha, Matcha is a green tea leaf that is shaded for the majority of its growth period. The lack of sunlight increases the amino acids resulting in that signature dark green hue. Matcha is then harvested with the stems and veins removed and the entire leaf is ground into a fine powder.The fine powder makes it a great addition for cooking and baking. Make sure when selecting a powder it’s certified organic and sourced from japan like my go-to brand FGO Organic. Make sure your dressing has time to settle before serving to maximize its flavor.
Garlic
Blanched garlic is a great dressing base. Lightly blanching the garlic in water with the bulgar not only flavors the bulgar but removes that bitter sharpness raw garlic can have. Blending into the base reduces the need for excess olive oil and gives this herb filled vinaigrette more body.
The Bouquet
For this recipe the bouquet features herbs that are commonly used in vinaigrettes: green onions, cilantro, parsley, and oregano. Green onions add a light touch of sweet onion flavor without the water content of a traditional onion. Too much water in a vinaigrette can cause the dressing to separate.
Cilantro has a citrusy, grassy flavor that pairs well with the grilled veggies featured in this dish. It is also a good source of vitamins A and C, as well as fiber. Parsley adds a fresh, herbaceous flavor that can really brighten up a dish. Oregano is woody and plays very well with the deep flavor of the green matcha. Fresh herbs are absolutely necessary to the consistency and viscosity of the dressing.
Tips & Tricks For The Best Ancient Grain Steak Bowl w/ Matcha Bouquet Vinaigrette
preparing the steak
the best way to prepare the steak is to remove the steak from the refrigerator 20 minutes before cooking to allow it to come to room temperature. season the steak with salt and pepper only before you’re ready to cook. most importantly allow the steak time to cool and rest before slicing and placing over the salad. Before cooking your steak, cook the cauliflower and green onions in the pan lightly coated in oil to get a nice crisp on the vegetables. avoid cooking the vegetables after the steak or the vegetables can retain a lot of the fat from the pan.
preparing the bowl
preparing the bowl is the fun part and it is best to have everything ready to go upon setup. start off with the hot items ( green beans, cauliflower and steak) cook green beans and cauliflower ahead of the steak to avoid excess fat. allow the hot items to cool before building your bowl or it will make the greens start to wilt.
start with the greens followed by the grains, once the grains are spread throughout, top with a mix of grilled and chilled veggies, followed by the sliced steak. then lightly drizzle with the vinaigrette once ready to serve.
making the dressing
to make the dressing boil the 12 garlic cloves for 10 minutes to reduce the bitterness in the garlic, remove the garlic and place into a blender. add in the green herbs along with a scoop of matcha, and start to pulse, once a paste starts to form, start to drizzle in olive oil till the dressing reaches your desired thickness, add in a squeeze of lemon to keep the dressing bright and season with salt and pepper to taste.
INGREDIENTS
- 4oz New York Strip
- 1Tb Black peppercorns, crushed
- 1Tb White peppercorns, crushed
- 1Tb Pink Peppercorns, crushed
- Salt
- Matcha Bouquet Vinaigrette
- 1-2 tsp Matcha Powder
- 4 Green Onions
- ½ Bunch Cilantro
- ½ Bunch Parsley
- 1Tb Oregano, stemmed
- ½-3/4c Olive Oil
- 12 Garlic Cloves
- 1 Lemon
- Salt, to taste
- Pepper, to taste
- For the Bowl
- 4c Mixed Greens
- 1/2c Bulgar, cooked
- 6 Carrots
- ¼ Head Cauliflower, segmented
- 1/4c Green Beans
- 1 Roma tomato, diced
- ¼ Red Onion, sliced
INSTRUCTIONS
- Start off by making the dressing.
- Place garlic and bulgur into a pan and add in 2 cups of water.
- Cook according to the package instructions till the bulgur is cooked.
- Drain the water and separate the garlic.
- Place the garlic into a blender along with green onions, cilantro, parsley, matcha and oregano. Blend for 15 seconds until a paste is formed Once a paste is formed, start adding the olive oil slowly. Once your desired consistency is reached add in lemon then season with salt and pepper to taste. Chill until ready to serve, stir before serving.
- Make the hot items before assembly.
- Heat a cast iron skillet over medium high heat.
- Add in a small amount of oil then cook the green beans and cauliflower separately for about 2 minutes total. The veggies should be deepened in color, formed a mild char and tender but still crunchy, once the vegetables are cooked remove from the pan and allow to cool.
- While the pan is still hot, increase the cooking temperature and add in more oil.
- Coat the steak evenly in salt followed by the medley of peppercorns. Make sure the steak and edges are covered.
- Place the steak into the screaming hot pan and cook for 4 minutes on each side depending on thickness and desired doneness. Allow the steak to
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