Grilled or Pan-seared 770 Steak, Heirloom Tomatoes, and Onions, with Sauce Gribiche

BY CHEF JAMEY FADER AND BILL ST. JOHN

Makes 4 servings

Ingredients

For the marinade:

• 1/2 cup dry red wine (or tart cherry juice)

• 1/2 cup Marczyk Oleoestepa Arbequina extra-virgin olive oil from Spain

• 3 garlic cloves, peeled and crushed

• 1 bunch green onions/scallions, trimmed at the root and 3 inches of dark green sliced away, roughly chopped

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh rosemary leaves, loose

• 2 tablespoons fresh flat-leaf parsley leaves

• 2 naval or blood oranges, or 1 sour orange, juiced, and their peels, cut up

• 3/4 teaspoon salt

• 1 teaspoon freshly cracked black pepper

• 1 pound Marczyk Fine Foods “770” steak (or other belly meat such as flank steak)

• 2 large heirloom tomatoes, peeled, sliced thickly beginning at and in the direction of the equators

• 1 white onion, or sweet onion, peeled and sliced 1/4-inch thick beginning at and in the direction of the equator

• Olive oil, salt, and pepper, for grilling or pan-searing

For the Sauce Gribiche:

• 1 large egg, hard-cooked, peeled and halved

• 1 teaspoon Dijon mustard

• 1/3 cup Marczyk Oleoestepa Arbequina extra-virgin olive oil from Spain

• 1 teaspoon La Masia Vinagre de Jerez sherry vinegar from Spain

• 1 small sour pickle or cornichon

• 10 capers, salted or in brine or vinegar, well rinsed and squeezed of their rinse

• 1/4-1/3 cup lightly packed fresh green herbs such as flat-leaf parsley, summer savory,

• tarragon, or a mixture, very finely chopped

• Salt and freshly ground black pepper

Directions

In a bowl, mix together well all the ingredients for the marinade. Place the 770 meat in a large plastic zippered bag and toss in the marinade, sloshing it around the meat, and sealing the bag, to be lay down over paper towels in the refrigerator for at least 3 hours or overnight, turning the bag once or twice.

Prepare the Sauce Gribiche. Remove the egg’s yolk to a small bowl, add the mustard and smoosh them together well with the back of a fork, into a paste. Drizzle in the olive oil, stirring well, making an emulsion. Add the sherry vinegar. Chop the egg white, the pickle, and the capers (if the capers are large) until they’re all minced. Add them to the sauce, along with the green herbs. Mix the sauce together well. Adjust for salt and pepper and set aside to serve at room temperature.

Prepare the tomatoes and onions by grilling or searing them, over medium-high or high heat, in a cast-iron skillet (or heavy iron grilling pan) until they are slightly cooked through but nicely charred, 2-5 minutes (far less for the tomatoes than the onions), removing them and setting them aside.

To cook the steak: Drain it of its marinade and lightly pat it dry with paper toweling. Over the same heat as for the tomatoes and onions, grill or sear and cook the steak for 2-3 minutes on each side (no longer, perhaps as little as 90 seconds each side, depending on the thickness of the meat; you want a char on the exterior, but a thin line of pink or red down the center). Let the meat rest for 5 minutes before slicing it, against the grain (important), into “fingers” that you will lay atop an arrangement of the tomatoes and onions, everything dabbled with the Sauce Gribiche.