Try our preservative and gluten free organic beef steaks served with a beautifully roasted bone marrow and red wine jus.
To make the pickled onion, place the onion and vinegar in a small saucepan and bring to the boil over medium–high heat. Remove from the heat and set aside to pickle for at least 1 hour (for best results leave overnight in the refrigerator). Drain, reserving the vinegar for the parsley salad.
Preheat the oven to 200°C.
Season the bone marrow flesh with salt and pepper, place on a baking tray and roast for 15 minutes until brown.
To make the jus, melt 1 tablespoon of coconut oil or fat in a saucepan over medium–high heat, add the shallot and sauté, stirring occasionally, for 5 minutes, or until lightly caramelised. Add the garlic and thyme and continue to cook for 3 minutes. Pour in the balsamic vinegar and cook until evaporated and a thick syrup forms. Stir in the wine, bring to the boil and reduce by two-thirds. Pour in the broth and bring to the boil. Turn the heat down to medium and simmer until the jus is reduced by two-thirds to a sauce consistency. Add salt and pepper to taste. Keep warm.
Meanwhile, coat the steaks with the coconut oil or fat and season with salt and pepper. Heat a chargrill pan over high heat, add the steak and cook on one side for 2–3 minutes until browned, then flip over and cook for 2–3 minutes (medium–rare), or to your liking. Remove from the heat, place the meat on a plate and cover with foil.
Set aside to rest for 4–6 minutes. Reheat the chargrill pan over high heat, add the steaks and cook for 30 seconds on each side. Set aside to rest in a warm place for 5 minutes, then thickly slice.
To make the salad, combine all the salad ingredients in a bowl, add ½ teaspoon of the reserved vinegar from the pickled onion and the pickled onion, toss well and season with salt and pepper.
To serve, place the steak and bone marrow on serving plates, add a handful of parsley salad and pour the jus over the steak.
Serve a cup of bone broth on the side to up the ante.