Recipe: Merlot Steak With Broccoli Salad
Yields 2 servings/Time 20 minutes
A merlot steak is unique. There are only two per steer, so if you came across one in the vending machines, you're in luck. It comes from the heel of the animal, and is both tender and lean. It's easy to cook using our perfect steak method, and is great sliced for a sandwich or it pairs especially well with salad. If you're looking for merlot steak recipe, look no further. Here, we suggest serving with a tasty broccoli salad that takes longer to marinate than it will to cook the steak. Enjoy!
You will need:
1 whole merlot steak
1 head of broccoli
2 cloves of garlic, minced or grated
1 teaspoon sesame seeds (optional)
1 teaspoon sesame oil (optional)
2 teaspoons soy sauce
1 jalapeno, finely chopped
2 tablespoons orange juice
1 tablespoon butter
1 tablespoon cooking oil
Salt and pepper
Start by making salad so it can marinate a few hours in the fridge. First, cut broccoli head into bite size florets and place in a bowl. Then, in a medium saute pan, heat sesame oil over medium heat. Fry sesame seeds in sesame oil, about 1 to 2 minutes. Add minced garlic and jalapeno and cook for another 1 to 2 minutes. Add soy sauce and orange juice, simmer 2 to 3 minutes, then remove from heat and pour over broccoli. Cover broccoli and chill
Next, season merlot steak with salt all over and let sit on the counter about 20 minutes to come to room temperature.
Heat cooking oil in a large skillet over medium high heat. Sear merlot steak on one side, about 6 minutes, until well browned. Flip steak over and cook on other side about 6 minutes. Lower heat and add 1 tablespoon of butter to the pan to melt and baste the steak. Remove from pan and let steak rest 7 to 8 minutes before slicing.
To serve, divide broccoli salad between two plates, place slices of steak on top.
STORAGE TIP: Broccoli salad can be stored in a sealed container for 4 to 5 days in the fridge, after this the acid will break down the broccoli. Store any leftover steak separately.
