Residing in the leafy suburb of Crows Nest in Sydney's lower north shore, La Grillade has been restored to its former glory by the deft and professional touch of Manta's Rob Rubis. The setting; double linens, teracotta tiles with a touch of French farm house, begs for long lunches. Suits and skirts alike could linger over chauteabriand and a glass of beaujolias. Meat is highly prized here, individually sourced and left to shine in its simple, classic French presentation. Warm, attentive service keeps the balance between suburb and sophistication for many happy diners.
La Grillade's blackmore 9+ marbling “flat iron” seak, bell pepper pperade and salsa verde
Serves 4
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For the flat iron steak
1 medium flat iron steak, about 250 g to 450 g
Sea salt & oil
For the bell pepper piperade
2 tablespoons of extra virgin olive oil
1 large Spanish onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and finely chopped
2 cloves garlic, crushed and finely chopped
1/2 teaspoon of salt
1/4 teaspoon of sweet paprika
1/8 teaspoon of ground black pepper
1/4 teaspoon of granulated sugar
4 Roma tomatoes, blanched, peeled, seeded, and cut into juilenne
For the salsa verde
1 cup of coarsely chopped fresh flat-leaf parsley
1/4 cup of coarsely chopped fresh mint
1 teaspoon of finely chopped fresh marjoram or oregano
Zest of 2 lemons
1 tablespoon of Dijon mustard
1 anchovy, rinsed
3/4 cup of extra-virgin olive oil
1 tablespoon of capers, drained and rinsed
Fine salt and freshly ground black pepper
To finish
Veal jus
Method:
For the flat iron steak
Preheat your water bath to 39.5 °C. Add the steak to a vacuum pouch and seal. Cook for at least 12 hours. Overnight works great.
Heat the char grill on highest setting until smoking. When ready, remove the steak from the vacuum bag and pat it dry. Season the flat iron steak with sea salt. Sear flat iron steak 30 sec on each side.
For the bell pepper piperade
Heat the olive oil in a large skillet over medium heat. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
For the salsa verde
Pour olive oil to the food processor. While the motor is spinning, process the caper, anchovy, mustard and lemon zest to a smooth paste. Gradually add in the parsley, mint, and marjoram or oregano and pulse until thickened and very finely chopped. Season the salsa verde to taste with salt and pepper.
Watch how to make the perfect creme brulee
