Top Sirloin on Grilled Herb Slab with Almond Crème Fraîche, Greens and Spring Onion Jam
from Stephen Gibbs of Hands On GourmetServes 6
A fresh, smoky, tart, bitter, sweet, grassy, tangy, nutty, creamy sandwich.
INGREDIENTS:
1 ½ pounds Grass-fed Top Sirloin Spices and Herbs for a dry rub
Herb slab bread (try Acme Bread Co.)
A nice rich fruity olive oil
A dash of salt and pepper
For the Crème Fraîche
1 cup crème fraîche
¼ cup almonds, pan toasted
Pinch of smoked paprika
A dash salt and pepper
For the Greens
Two handfuls of spring greens
Two tablespoons of balsamic vinegar
A dash salt and pepper
For the Onion Jam
4 medium size cipollini onions, quartered
2 Walla Walla onions, julienne
Bunch spring onions, halved
A few cloves fresh garlic, smashed
Olive Oil
1 Tablespoon butter
1 Teaspoon fresh thyme
1 cup red wine
2 cups chicken stock
A pinch of sugar
Chili flakes
Tablespoon of sherry vinegar
A dash salt and pepper
PREPARATION:
Start by coating the meat with your spice rub, set to the side. Clean and fire up your grill.
Cut the onions, toss in a bowl, coat with some oil, salt, and pepper. Place a heavy bottom medium size pot on a medium high flame or coil. Melt a tablespoon of butter with a tablespoon of olive oil in the pot. After the liquid starts to bubble throw in the grilled onions, garlic and thyme. Coat well with the butter and oil "nectar," and bring down the heat to medium and let saute for a while. "Don't stir the pot", I know you are tempted to stir. Just let the sugar of the onions caramelize. This gives a nice sweet rich flavor.
Throw the steaks on the grill and cook on each side for about 6 minutes or when it is medium rare to the touch.
When the onions start to get a good brown color on them, add the wine and scrape the bottom of the pot. When most of the wine has cooked off add the stock, continue to cook until it is reduced by half. Then add the pinch of sugar, chili flakes and sherry vinegar. Bring up the heat and let simmer for I 0 minutes or until a gooey delicate sauce is produced. Season to how you like it with the salt and pepper.
Place a pan on medium high heat and toss in the almonds. Toast until dark brown. Take out and chop, coarse. In a medium size metal bowl, add the creme fraiche, almonds, smoked paprika and a dash of salt and pepper.
Meanwhile, slice the round ends of the slab off, making it square. Dip the ends in some unfinished sauce and eat! Cut the slab in half, lengthwise and then cut into three pieces, making for six sandwich beds. Brush the bread with olive oil and. dash of salt and pepper, and place on the grill. Turn over when there is a nice grill mark. Set to the side.
The meat should be finished and resting by now. Slice thinly on the bias or simply straight up and down.
Toss the greens, vinegar and seasoning in a bowl and coat well with your hands.
Now the moment you've all been waiting for ...! Slather the bread with crème fraîche. Stack with greens and sliced meat. Finish by spooning on a generous amount of onion jam. Get a nice beverage and enjoy the first week of summer.