Black Vinegar Glazed Porterhouse Steaks Atop A Spelt, Corn, and Green Pea Ragout Recipe
Ingredients
| Porterhouse Steaks - 4 nos of 16-ounce each | ||
| Balsamic vinegar | 2 1/2 Cup (16 tbs) (For the Black Vinegar Glaze:) | |
| Brown sugar | 1/2 Cup (16 tbs) (For the Black Vinegar Glaze:) | |
| Cherries | 1/4 Cup (16 tbs), pitted (For the Black Vinegar Glaze:) | |
| Black Currants - 2 tablespoons | ||
| Spelt | 1 Cup (16 tbs) (For the Ragout:) | |
| Chicken stock | 1 3/4 Cup (16 tbs) (For the Ragout:) | |
| Cumin | 2 Teaspoon (For the Ragout:) | |
| Corainder Seeds - 2 teaspoons, ground | ||
| Fennel seeds | 2 Teaspoon (For the Ragout:) | |
| Smoked Bacon - 1 cup, 1/2-inch slices | ||
| Shallot | 1 Tablespoon, minced (For the Ragout:) | |
| Garlic | 3 Clove (5gm) (For the Ragout:) | |
| Red Bell Peppers - 1 1/2, seeded, diced | ||
| Frozen peas | 1 Cup (16 tbs) (For the Ragout:) | |
| Corn kernels | 1 1/2 Cup (16 tbs) (For the Ragout:) | |
| Scallions | 1 Bunch (100gm), sliced (For the Ragout:) | |
| Sugar | 1/2 Tablespoon (For the Ragout:) | |
| Balsamic vinegar | 3 Tablespoon (For the Ragout:) | |
| Salt | To Taste (For the Ragout:) | |
| Pepper | To Taste (For the Ragout:) | |
Directions
GETTING READY
1) In a saucepan, add balsamic vinegar, brown sugar, cherries, black currants and let it come to boil.
2) When the mixture has reduced by half, remove from flame, cool and puree into a smooth paste.
3) Strain the puree into a large glass dish. Place the steaks in it and tranfer into the refrigerator for about 3 hours. Turn the steaks over in between.
MAKING
4) In a saucepan, combine the spelt and stock to prepare the ragout. Once it starts boiling, lower the heat and continue cooking till all the liquid disappears and the spelt has become tender, in about 30 minutes. Remove the pan from flame.
5) In a skillet, dry roast the cumin, coriander and fennel on low flame for about a minute. Set aside.
6) In a skillet, fry the bacon on medium-high until crispy. Drain them on paper towels.
7) In the same skillet saute the onions and garlic for two minutes. Add in bell pepper and saute for another minute. Add in the spelt, peas and corn and continue sauteing for 3 minutes.
8) Add in the dry roasted spices. Mix in vinegar, sugar and scallions and cook for 5 minutes.
9) Remove the steaks from the glaze, season with salt and pepper and set on a grill or broiler.
10) Cook the steaks for 6-8 minutes on each side. Brush each side with a little bit of the glaze while grilling and keep aside the rest for serving.
SERVING
11) Place the steak on the centre of the plate and brush it with a little glaze, if required.
12) Pour the ragout around the steak and serve hot.
1) In a saucepan, add balsamic vinegar, brown sugar, cherries, black currants and let it come to boil.
2) When the mixture has reduced by half, remove from flame, cool and puree into a smooth paste.
3) Strain the puree into a large glass dish. Place the steaks in it and tranfer into the refrigerator for about 3 hours. Turn the steaks over in between.
MAKING
4) In a saucepan, combine the spelt and stock to prepare the ragout. Once it starts boiling, lower the heat and continue cooking till all the liquid disappears and the spelt has become tender, in about 30 minutes. Remove the pan from flame.
5) In a skillet, dry roast the cumin, coriander and fennel on low flame for about a minute. Set aside.
6) In a skillet, fry the bacon on medium-high until crispy. Drain them on paper towels.
7) In the same skillet saute the onions and garlic for two minutes. Add in bell pepper and saute for another minute. Add in the spelt, peas and corn and continue sauteing for 3 minutes.
8) Add in the dry roasted spices. Mix in vinegar, sugar and scallions and cook for 5 minutes.
9) Remove the steaks from the glaze, season with salt and pepper and set on a grill or broiler.
10) Cook the steaks for 6-8 minutes on each side. Brush each side with a little bit of the glaze while grilling and keep aside the rest for serving.
SERVING
11) Place the steak on the centre of the plate and brush it with a little glaze, if required.
12) Pour the ragout around the steak and serve hot.
Chef
