Samantha Steak, Veggies, and Goat Cheese Ingredients
Rice Wine Vinaigrette Ingredients
Directions
- Coat 1 oz Goat Cheese mandolins with hazelnuts: Cut goat cheese into 4 1 oz rounds. Pour 7 g of hazelnuts in a bowl. Add freshly ground black pepper to the hazelnuts. Then take one 1 oz goat cheese round and roll it around in the nuts. Cover all sides. Use all of the nuts. Then repeat with the other 3 rounds.
- Freeze Goat Cheese: Place all 4 goat cheese mandolins on a plate and put it in the freezer. Freeze for a 1 – 24 hours.
- Once the cheese is frozen start with the rest of the recipe.
- Make fennel sage seasoning: In a small bowl mix fennel, sage, salt and pepper.
- Prep Steak: Pat steaks dry with a paper towel. Then rub the steaks with the fennel sage seasoning from step 4.
- Place a skillet on medium high heat and add 1 TBSP of cooking oil.
- Sear Steak: Once the pan is very hot, place the seasoned steaks in the pan. Cook for 2 minutes without moving. This will let a nice sear develop. Then flip the steak and cook for another 2 minutes. Pick up the steak and sear all sides briefly. Set aside on a plate.
- Keep the pan on medium high heat. Do not wipe the pan out. Now remove the goat cheese from the freezer.
- Sear goat cheese: Place each goat cheese mandolin in the skillet. Cook for 90 seconds without moving. Then carefully turn over the mandolin using tongs. Cook for another 90 seconds. Transfer to a plate and set aside.
- Cook Veggies: Keep the same pan on medium high heat without wiping it out. Add quartered mushrooms and trimmed snap peas to the pan. Season with salt and peper. Cook for 6 minutes or until tender. Stirring occasionally. Turn off heat.
- Plate: Slice the steak against the grain and place on the plate. Top the steak with the goat cheese. Add a scoop of veggies to the plate and drizzle everything with the rice wine vinaigrette. Enjoy.
