Serves 2
Prep time 5 minutes
Cook time 15 minutes
12 oz Hanger steak
1/2 tablespoon of tapioca flour
1 tablespoon of olive oil
3 tablespoons of coconut cream
1 endive
2 tablespoons of toasted walnuts
2 tablespoons of pomegranate seeds
1/2 tablespoon of extra virgin olive oil
Salt to taste
Instructions:
For the Steak:
- Take the steak out of the fridge about 30 minutes before preparing.
- Place a nonstick pan on a high flame and let heat (about 2 minutes).
- Sear the whole steak on nonstick pan for 3 minutes (this will be medium rare), turn over, and repeat.
- Salt.
- Let steak rest on a paper towel (about 5 minutes).
- Slice thinly.
- Soak up excess juice with a paper towel and plate.
- Top with coconut cream and endive salad.
Peppered coconut cream sauce:
- Cook olive oil and tapioca flour on low heat, whisking until smooth.
- Whisk in coconut cream slowly until smooth ( about 3 minutes).
- Turn off heat.
- Add salt to taste and peppercorns.
- Heat well before topping steak.
- *if it is too thick when you go to serve it, add a bit of warm coconut cream until you have the desired consistency.
Endive salad with walnuts and pomegranate seeds:
- Slice endive thinly and toss in a bowl with walnuts, pomegranates, olive oil, and salt.
- Top on steak after you have dressed it with cream sauce.
