1 – 1 ½ lb steak
2 Tbsp
Saveurade Sevilla
4 ears of corn
Spanish EVOO
2 tsp
smoked olive oil or smoked
grapeseed oil
½ lb cherry tomatoes on the vine
1 red onion, sliced
Himalayan salt plate
Preparation:
Heat the salt plate on the grill according to
package instructions. Cut the steak into
think slices, about ½ inch. Coat both
sides of the meat with the Saveurade Sevilla.
Allow to marinate in the refrigerator until ready to use. Let the meat return to room temperature
before grilling. Clean the corn and boil
10 to 15 minutes. Brush the corn, onion
and tomatoes with the Spanish EVOO just before grilling. When the salt plate is hot, grill the corn
for 5 minutes, turning occasionally.
Place the tomatoes and onion on the salt plate and cook for 5
minutes. Finally, add the meat to the
salt plate and cook 1 – 2 minutes on each side for medium temperature. For well done, cook several minutes
longer. Sprinkle the meat and vegetables
with a few drops of smoked oil before serving.
Preparation time 30 minutes.
Serves 4
*to substitute the Saveurade Sevilla make a thick sauce with white wine, tomato, onion and peppers.
