Flash Seared Steak with Six Sea Salts Print Email

Flash Seared Steak with Six Sea Salts
A fun dish guests cook for themselves, perfect for fun interactive gatherings.

24 thin slices American Rib Eye Steak
olive oil, mist or thin layer
Six different sea salts (various sources and flavors)
Other Accoutrements (suggestions below)
Bruschetta (recipe follows)

Keep steaks cold until ready to use. Dab dry with clean towels. Prepare and display Bruschetta and Other Accoutrements to taste.

Heat a teppan, skillet or grill over medium high flame. Mist or drizzle and spread a thin layer of olive oil. Sear steaks quickly and serve directly from pan. To eat, cut/tear steak into smaller portions, place on bruschetta and sprinkle with a pinch of one sea salt - sampling salts as desired. Also delicious with pinches of other accoutrements suggested below - if desired. Or serve ‘Dry Shabu Shabu style with Ponzu or Gomadare (sesame sauce for shabu shabu) - if desired.

– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Other Accoutrement
Tomato Coulis (peeled and seeded tomatoes, minced)
Cucumber Coulis (seeded cucumbers, minced)
Red or Sweet Onion Coulis (minced)
Hard Boiled Egg Coulis
Sour Cream
Thyme leaves
Savory preserves or relishes (such as Onion Preserves, chutney, or Blueberry Jalapeno preserves)

Ponzu Sauce
Gomadare Sauce

A great way to use leftover bread for dipping or as a base for meat or cheese appetizers.

1 loaf rustic bread - ciabatta, sourdough or baguette
- preferably one to two days old
2-3 cloves garlic, split and bruised slightly (optional)

Slice bread less than 1/4 inch (about 4-5 mm) thick - grill or broil to dry and toast lightly. Bruise garlic lightly and split. Rub the cut portion of garlic onto the bread. Omit garlic if desired, or replace with a light brush of butter, olive oil or mayonnaise.

– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com