LCBO Food & Drink Early Summer 2019

SEASONAL  SAVOURY STRAWBERRIES

STEAK WITH STRAWBERRY, CHERRY TOMATO, BLACK PEPPER & BALSAMIC SALSA

2 tbsp (30 mL) balsamic vinegar ½ tsp (2 mL) fine sea salt ¼ cup (60 mL) finely chopped or chiffonade fresh basil leaves 1 Make the steak rub by adding 1 tsp (5 mL) of the pepper, cocoa powder, brown sugar, coffee grinds and porcini powder to a small bowl and combine. 2 Rub the steaks all over with 1 tbsp (15 mL) of the olive oil, then coat all over with the rub. Use it all up on the 4 steaks; cover and set aside to marinate overnight in the fridge. A full 24 hours is best, but 3 hours will do. Always allow meat to come up to room temperature before cooking. 3 To make the salsa, into a medium, non-reactive bowl (glass is nice since the salsa is so pretty) add the strawberries, cherry tomatoes, red onion, garlic, remaining olive oil, balsamic, salt, remaining pepper, and basil; stir gently to combine and coat. Cover and set aside in the fridge for a maximum of 3 hours before serving. 4 Preheat grill or get a cast-iron skillet smok- ing hot over high heat. Add the steaks, cook

Grilled or pan-seared, either way you slice it, the rich savoury quality of beef is enhanced and given a fresh new flavour with this peppery, sweet-and-sour strawberry salsa. The flavours are best if the steak has 24 hours to rest in the rub; and making the salsa a few hours before eating allows the flavours to blend beautifully. For the salsa, pick a decent but not exorbitantly expensive balsamic vinegar. The steak rub calls for porcini powder, which can be purchased at gourmet shops or from online retailers. 1½ tsp (7 mL) very coarsely ground black pepper, divided ½ tsp (2 mL) dark cocoa powder 4 strip-loin steaks, each 4 to 6 oz (115 to 170 g) 2 tbsp (30 mL) extra virgin olive oil, divided 2 cups (500 mL) strawberries, greens removed, coarsely chopped 1 cup (250 mL) red or multicoloured cherry tomatoes, the smaller the better, halved or quartered, depending on size ½ red onion, finely diced, about ¾ cup (175 mL) 1 clove garlic, crushed 1 tbsp (15 mL) brown sugar 1 tsp (5 mL) coffee grinds 1 tbsp (15 mL) porcini powder

for 3 to 5 minutes on the first side, then turn and cook for a further 3 to 5 minutes on the other side; that will produce rare to medium- rare doneness. A meat thermometer inserted into the thickest part should read between 120° and 140°F (50° to 60°C). 5 Serve right away if whole, but if slicing the steaks, allow the meat to rest for about 15 min- utes first, otherwise all the tasty juices will be lost. Top each steak with about ⅓ cup (80 mL) of the salsa but offer more at the table. (Any leftover salsa will only be good for about 2 days in the fridge. It’s amazing on burgers, too!) Serves 4; makes 3 cups (750 mL) salsa and ¼ cup (60 mL) rub

WHAT TO SERVE Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545, $20.95 Ruffino Chianti Classico Riserva Ducale LCBO 45195, $25.95

36  FOOD & DRI NK EARLY SUMMER 2019