Trim the fat off of the Braveheart strip steaks and cut each 12-ounce steak in half. Rub the steaks in olive oil and black pepper. Allow the steaks to come to room temperature for 10 minutes before cooking.
Over an open flame grill, place each of the four steaks and cook until desired internal temperature. Remove steaks from grill and allow to rest for 2-3 minutes before slicing.
Sprinkle the meat with the sea salt and put some of the chili glaze on the plate, then serve. Arrange sunflower micro greens on the plate.
Ingredients
2 12 oz Braveheart® Black Angus Beef Strip Steaks
12 oz Thai chili glaze, (see recipe below)
2 tbsp Piancone® Oil, Olive
1 tsp Delectables sea salt, ground
1/2 tsp Delectables™ Black Pepper, ground
1/4 cup sunflower micro greens, as garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
