Main course
Reverse-Seared Flank Steak with Smoked Cowgirl Butter and Crunchy Asparagus Salad
Ingredients
Smoked Cowgirl Butter
- 250 g (about 1/2 lb) salted butter
- 30 mL (2 tbsp) maple whisky (such as Sortilège or Coureur des Bois)
- 15 mL (1 tbsp) Rougemont Apple Pear Juice
- 15 mL (1 tbsp) fresh chives, finely chopped
- 5 mL (1 tsp) crushed pink peppercorns
- Zest of 1/2 lemon
- 15 mL (1 tbsp) fresh parsley, chopped
- Fleur de sel, to taste
Flank Steak
- 1 flank steak (900 g to 1.2 kg / 2 to 2⅔ lb)
- Salt, to taste
Creamy Apple Dressing
- 60 mL (1/4 cup) Rougemont Apple Pear Juice
- 60 mL (1/4 cup) plain Greek yogurt
- 30 mL (2 tbsp) mayonnaise
- 15 mL (1 tbsp) fire cider vinegar (such as Apothicari)
- 15 mL (1 tbsp) fresh dill, chopped
- Juice of 1/2 lemon
- Salt and pepper, to taste
Crunchy Asparagus Salad
- 1 bunch asparagus
- Oil of your choice
- 15 mL (1 tbsp) Sandra Foodie Maple Chimichurri Seasoning
- 1 crisp apple, cut into fine matchsticks
- 100 g feta cheese (half of a 200 g container), crumbled
- 15 mL (1 tbsp) fresh dill, chopped
Directions
- Preheat the smoker to 120°C (250°F).
- In a saucepan, melt the butter. Stir in the maple whisky, Apple Pear Juice, chives, pink peppercorns, lemon zest, parsley, and fleur de sel. Transfer to a Mason jar and set aside.
- Generously season the flank steak with salt. Place it on the smoker grate and smoke for about 1 hour, or until the internal temperature reaches 48°C (118°F).
- Meanwhile, prepare the dressing by whisking together all the dressing ingredients until smooth.
- Preheat the plancha to medium heat. Cook the asparagus in a little oil with the Maple Chimichurri Seasoning for 5 to 8 minutes, until tender but still slightly crisp.
- Cut the asparagus into bite-sized pieces and transfer to a large bowl. Add the apple, feta, dill, and dressing, then toss to combine.
- Increase the plancha to high heat.
- Remove the flank steak from the smoker and sear on the plancha for 1 to 1½ minutes per side to develop a caramelized crust. Continue cooking for 5 to 6 minutes per side, depending on the thickness, until the internal temperature reaches about 54°C (130°F) for medium-rare.
- Remove the steak from the plancha and let it rest for 10 minutes. Slice against the grain.
- Heat a small piece of charcoal until it is glowing red. Place it in the Mason jar with the butter and seal the lid. Turn the jar upside down twice. Open the jar and carefully remove the charcoal.
- Serve the sliced flank steak topped with a generous dollop of smoked Cowgirl butter, alongside the crunchy asparagus salad.
