Seared Steak with Fat Pasha Hummus and Salsa Verde
This is a unique way to serve steak as either a main dish that is shared for two, or as an appetizer course or part of a buffet spread for 4 to 6 people.
1. Hummus: Combine garlic, lemon juice, and 1 tsp (5 mL) salt in a food processor until coarsely puréed; let stand for 10 minutes to allow garlic to mellow.
2. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible; discard solids. Return liquid to food processor.
3. Add tahini and pulse to combine. With motor running, add about ¼ cup (60 mL) ice water, one tablespoon (15 mL) at a time, and process until mixture is very smooth, pale, and thick (it may seize up at firs but will loosen as more water is added). Add chickpeas and cumin; purée for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more until fluffy. Taste and adjust the seasoning with salt, lemon juice and cumin as desired. Set aside.
4. Salsa Verde: Combine parsley, tarragon, cilantro, dill, capers, gherkins, shallot and oil in a bowl. Season to taste with salt and pepper. Set aside.
5. Steak: Place steak on cutting board with grain running vertically. Starting at one side (with the knife parallel to the grain), cut horizontally in half almost, but not all the way through, leaving about ½ inch (1 cm) at opposite edge attached, to butterfly. Pat steak dry with paper towel. Season all over with salt and pepper.
6. Heat oil in a large skillet over medium-high heat until hot. Sear steak for about 5 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for at least 5 minutes or until cool.
7. To serve: Cut steak into ½-inch (1 cm) cubes. Spoon ¾ cup (175 mL) of Hummus in the middle of a small platter or large plate. Make a large well with the back of a spoon, almost all the way, but not quite to the rim of the platter or plate. Drizzled with olive oil and sprinkle with smoked paprika. Sprinkle steak in around and on the hummus. Drizzle generously with Salsa Verde and serve with bread or pita.
Chef Rose recommends an excellent quality tahini for the best hummus. His personal preference is Soom Foods brand.
Extra hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
1. Hummus: Combine garlic, lemon juice, and 1 tsp (5 mL) salt in a food processor until coarsely puréed; let stand for 10 minutes to allow garlic to mellow.
2. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible; discard solids. Return liquid to food processor.
3. Add tahini and pulse to combine. With motor running, add about ¼ cup (60 mL) ice water, one tablespoon (15 mL) at a time, and process until mixture is very smooth, pale, and thick (it may seize up at firs but will loosen as more water is added). Add chickpeas and cumin; purée for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more until fluffy. Taste and adjust the seasoning with salt, lemon juice and cumin as desired. Set aside.
4. Salsa Verde: Combine parsley, tarragon, cilantro, dill, capers, gherkins, shallot and oil in a bowl. Season to taste with salt and pepper. Set aside.
5. Steak: Place steak on cutting board with grain running vertically. Starting at one side (with the knife parallel to the grain), cut horizontally in half almost, but not all the way through, leaving about ½ inch (1 cm) at opposite edge attached, to butterfly. Pat steak dry with paper towel. Season all over with salt and pepper.
6. Heat oil in a large skillet over medium-high heat until hot. Sear steak for about 5 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for at least 5 minutes or until cool.
7. To serve: Cut steak into ½-inch (1 cm) cubes. Spoon ¾ cup (175 mL) of Hummus in the middle of a small platter or large plate. Make a large well with the back of a spoon, almost all the way, but not quite to the rim of the platter or plate. Drizzled with olive oil and sprinkle with smoked paprika. Sprinkle steak in around and on the hummus. Drizzle generously with Salsa Verde and serve with bread or pita.
Chef Rose recommends an excellent quality tahini for the best hummus. His personal preference is Soom Foods brand.
Extra hummus can be stored in an airtight container in the refrigerator for up to 5 days.
