Grilled Organic Rib Eye Steaks with Shiitakes, Sun-dried Tomatoes and White Truffle Oil
Doug Roese / Lakewinds Natural Foods
When you’ve just got to astound your friends with a great grill out, pull out all the stops with an amazing cut of organic beef finished with an elegant and flavorful garnish.
Serves 4
Ingredients:
4 Organic Valley rib eye steaks
2 large leeks
8 pieces of Mediterranean Organic Sundried Tomatoes, sliced 1/8” thick lengthwise
8 large shiitake mushroom caps, sliced 1/4” thick
1 tablespoon slivered fresh basil
salt and pepper
2 teaspoons Tartufo White Truffle Oil
Instructions:
>Prepare the grill or broiler
1. About 1 hour before you’d like to start cooking, in a small bowl mix together a few tablespoons of the oil from the jar of tomatoes, the fresh basil, and 1/4 teaspoon each of salt and pepper. Rub all over the four steaks and allow to sit on a plate to get near room temperature (spread out in single layer). When ready to grill, you’ll dry off with paper towels and lightly brush with some olive oil.
2. Cut off the root end and the dark green portion of the leeks, then carefully cut in half lengthwise. Keeping each half together, rinse out any sand and dry. Push through a few toothpicks if needed to keep these together. Place the 4 halves on a plate, cover tightly with plastic wrap, and microwave on high for 3 minutes to start cooking. If you don’t like to micro, steam for a few minutes. When cool, brush both sides with some of the tomato oil, and sprinkle with salt and pepper.
3. In what might be the last of the precious tomato oil, slowly sauté the sliced tomatoes and shitake mushrooms till the mushrooms are tender. Taste for salt and pepper and reserve.
4. When ready, start grilling the leek slices and your steaks to perfection. When done, brush the top of each steak with about 1/2 teaspoon each of truffle oil, then lay the leek down lengthwise on top of the steak. Place a mound of the mushroom tomato mix in the center of each steak. Enjoy.