Photographer: Kristen Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
For more on cooking and eating locally, vist Kristin's blog The Intentional Minimalist.
This recipe features local produce from 9 Bean Rows, Spring Hollow Farm, Food for Thought, Inc., and Black Star Farms
Local olive oil
Wash and dry steaks and season with salt and pepper on each side. In a glass jar, mix two tablespoons Sorrel Verjus Sauce, two tablespoons olive oil and one tablespoon verjus.
Place steaks in a glass baking dish with the marinade and let rest at room temperature for ten minutes. Flip steaks over in marinade and let rest at room temperature for an additional ten minutes.
Sorrel Steak Directions
Place marinated steaks on grill and cook for four minutes over medium heat. Flip steaks over and cook for an additional three-four minutes per side until cooked to your desired taste. Remove steaks from grill and let rest for five minutes before serving.
Plate one cup sorrel and arugula salad, top with steak and drizzle steak with one tablespoon Sorrel Verjus Sauce.