Grilled Steak with Bourbon and Tangerine Dark Chocolate Marmalade Recipe

Ingredients:

The Steak:

– 2 boneless ribeye or New York strip steaks

– 2 tablespoons of olive oil

-Salt and freshly ground black pepper, to taste

Bourbon and Akaka’s Marmalade:

-1 cup of kumquats, sliced and seeds removed

-1/4 cup of bourbon

-1/4 cup of brown sugar

-1/4 cup of water

-1 small shallot, finely chopped

-4 tbsp of Akaka Falls Farm Tangerine Dark Chocolate Marmalade

-2 cloves of garlic, minced

-1/2 teaspoon of fresh thyme leaves

-1/4 teaspoon of red pepper flakes (adjust to taste)

-Salt and freshly ground black pepper, to taste

Instructions:

Preparing the Steak:

– Generously season the steaks with salt and freshly ground black pepper on both sides.

-Drizzle the olive oil over the steaks, ensuring they are evenly coated. Allow the steaks to reach room temperature while you proceed with the jam preparation.

Crafting the Bourbon and Kumquat Jam:

-In a saucepan, combine the sliced kumquats, bourbon, brown sugar, water, chopped shallot, minced garlic, fresh thyme leaves, dark chocolate marmalade and red pepper flakes.

-Place the saucepan over medium heat, bringing the mixture to a gentle boil.

-Reduce the heat and let it simmer for approximately 20-25 minutes, or until the kumquats turn tender and the mixture achieves a desirable thickness. Stir occasionally to prevent sticking.

-Season the jam with salt and freshly ground black pepper, tailoring it to your taste preferences.

Grilling the Steak:

-Preheat your grill to high heat.

-Grill the steaks for about 3-4 minutes per side to achieve medium-rare doneness (adjust the cooking time as needed to match your desired level of doneness).

-Following the grilling process, remove the steaks from the grill and grant them a brief resting period before slicing.

Presentation:

-Slice the grilled steaks, elegantly arranging them on individual serving plates.

-Lavishly spoon the Bourbon and dark chocolate Marmalade over the steak slices, offering a delectable contrast of flavors.

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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