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SIRLOIN STRIP WITH GRILLED RED ONIONS, CORN BREAD AND SALSA VERDE

The layering of this dish is quite important. The base is a slab of corn bread cut to a size similar to the steak and positioned to catch all the juices, next the peppery beef and salsa verde and then grilled onions stacked on top.

Ingredients:

Serves 4

4 12 ounce sirloin strip steaks, trimmed.

2 garlic cloves, crushed.

2 tablespoons extra virgin olive oil.

2 medium red onions, cut into 1 inch thick slices.

Kosher salt and freshly ground black pepper.

1/4 cup black peppercorns, very coarsely crushed in a mortar or under a heavy skillet.

Corn bread ( Find standard mix or buy).

Salsa Verde ( see below).

DIRECTIONS:

1. Rub the steaks with the crushed garlic and drizzle with 1 tablespoon of the olive oil. Put them on a platter, cover , and allow them to sit at room temperature for about 1 hour.

2. Prepare a hot grill or preheat a cast-iron or other heavy skillet over high heat.

3. Drizzle the remaining 1 tablespoon olive oil over the onions and season with salt and pepper. Grill or sear the onion until charred and just lightly softened, about 5 minutes on each side. Transfer to a plate. cover to keep warm , and set aside.

4. Season the steak with salt and press the crushed peppercorns into both sides of the steaks. Sear on the hot grill or in the skillet until a good crust has formed about 5 minutes. Turn the steaks, move them to a cooler part of the fire or reduce the heat to moderate, and cook to medium - rare, another 4 to 5 minutes. Transfer to a rack set over a platter to rest and cover to keep warm.

5. Meanwhile cut the corn bread into 4 rectangular strips about 3 inches wide and 7 to 8 inches long, then cut each piece horizontally through the middle in half. Grill the corn bread slices to warm.

6. Place 2 slices of corn bread on each plate and moisten with 1 tablespoon salsa verde. Top with the steaks, scatter some red onions over each. and garnish each serving with one more spoonful of the salsa verde. Serve the remaining salsa verde on the side of those who want more - or to dunk corn bread in.

SALSA VERDE

INGREDIENTS:

1. 2 garlic cloves, crushed and finely chopped

3 tablespoons capers, rinsed

2 tablespoons chopped cornichons

1 shallot, finely minced

1/2 cup chopped flat leaf parsley

1/2 cup chopped basil

1/4 cup chopped chives

1/4 cup chopped cilantro

1/4 cup red wine vinegar

3/4 cup extra virgin olive oil

Grated zest of 1/2 lemon

Kosher salt and freshly ground black pepper to taste.

Directions:

1. Combine the garlic, capers, cornichons, shallots, and herbs in a food processor and pulse to roughly chop. ( Alternatively, you can leave the herbs unprocessed - add them whole or roughly torn to the finished sauce)

2. Add the vinegar, olive oil, lemon zest and salt and pepper. Pulse a few times to combine.

3. Taste and adjust the seasoning. transfer to a bowl.