Grilled Beef Paillards with savoury herb topping
Published Friday, February 22, 2013 7:39AM MST
Last Updated Friday, February 22, 2013 8:14AM MST
Grilled Beef Paillards with savoury herb topping, mushrooms and aged cheddar
- 4 6-oz (200 g) boneless beef strip loin steaks
- ½ cup (125 mL) olive oil
- 1 cup each (250mL)parsley and cilantro leaves, packed
- 2 green onions, trimmed and roughly chopped
- 2 tbsp (30 mL) capers
- 2 garlic cloves, peeled
- ½ tbsp (10 mL) red wine vinegar
- ½ tsp (2 mL) hot chili flakes (or to taste)
- ¼ cup (50 mL) olive oil
- salt and pepper to taste
- ¼ cup (50 mL) butter
- ¼ cup (50 mL) shallots (minced)
- 2 cups (500 mL) fresh mushrooms
- ½ cup (125 mL) oldest cheddar possible), crumbled
- Fresh arugula or sorrel leaves
- Lemon wedges
To make herb topping: place parsley, cilantro, green onions, capers, garlic, red wine vinegar, chili flakes and olive oil in a food processor or blender. Process until smooth -- add a little more olive oil if you need it to help smooth out the mixture. Season to taste. (Can be made the day before; store in refrigerator and take out an hour before using.)
Cut morel mushrooms in half and rinse under cool running water to remove any grit or debris. Melt butter in a hot skillet and add shallots. Gently cook until butter starts to brown and shallots soften. Add mushrooms, stirring to coat with the butter -- cook until tender, season to taste. Set aside and keep warm.
Place each steak between 2 sheets of heavy-duty plastic wrap or a large Ziploc bag on which you have cut open the sides. Pound each piece to approximately ¼-inch thickness using a meat mallet or small heavy skillet. Rub evenly with olive oil and season both sides with salt and pepper. Pre-heat BBQ to highest setting -- when very hot carefully place beef on grill and cook for approximately 2 minutes per side or to desired doneness. Remove from grill and place on individual serving dishes. Generously spoon on herb topping and then evenly distribute the morels and cheddar. Garnish with fresh arugula leaves or for some extra tang try some shredded sorrel leaves or a squeeze of fresh lemon juice. Serve immediately.
Squeeze some fresh lemon juice over any grilled meat to accentuate flavour.