Grass-fed Skirt Steak with Celeriac Puree, Fresh Salsa and Sautéed Veg

About:
A special dinner meal to challenge your inner chef. The fresh salsa and smooth texture of the creamy celeriac puree pairs beautifully with the tender, juicy steak.

Ingredients (serves 2):

470g skirt steak
1/2 organic celeriac
1 organic onion
500ml Raw milk
Baby kale mix
Olive oil
Butter
Garlic
Tomato
Thyme, coriander, rosemary
(Optional: Vine tomatoes, red cabbage)

Method:

Celeriac Puree & Sautéed veg prep

Remove the skin of the celeriac and cut into bite-size cubes
Add celeriac into a pan with the raw milk and heat over low-medium heat until celeriac is soft enough for a fork to pierce through (approximately 15 minutes)
Whilst the celeriac is cooking, chop the kale into 1cm thickness and slice the optional red cabbage
Pour the cooked celeriac and raw milk into a food processor (or blender) adding a few sprigs of thyme, and blend together, seasoning to taste. Adjust consistency by adding milk to thin if needed and reserve aside.

Fresh salsa

Dice the organic onion and tomato into pea sized cubes similarly run the knife through the coriander
Mix with a generous amount of olive oil, a squeeze of lemon, a pinch of salt and pepper

Grass-fed skirt steak (cook half of the 470g at a time) & sautéed veg

Lightly rub salt into the steak, and pre-heat oven to 180° Celsius
Heat a neutral oil in a skillet, and lay in the steak
Once a brown crust develops (3 minutes), flip the steak. Add a few sprigs of rosemary and thyme with a knob of butter and 3 cloves of garlic (with skin on), along with optional vine tomatoes. Cook for another 3 minutes, while basting the steak with the butter.
Move the skillet into the oven for 6 – 10 minutes to your preferred doneness
Reserve aside the steak and tomatoes and let rest.
Deglaze the skillet with a dash of white wine, sauté in the chopped kale and red cabbage for approximately 3 minutes
When the veg are giving yet firm, the resting steak is ready to be sliced and served with the celeriac puree, salsa, vine tomatoes and sautéed veg