Côte à l’os with bulgur pomegranate tabbouleh
Ingrédients
Meat:
- Côte à l’os 1,2 kg: 1 pcs
- Salt
- Pepper
Shallot butter:
- Butter: 50g (soft)
- Shallots: 1 pcs
- Olive oil: 1 tsp.
- Sweet paprika powder: ¼ tsp.
- Flat parsley: 10g
- Lemon zest: 1 tsp.
For the tabbouleh:
- Bulgur: 200g
- Pomegranate: 1 pcs
- A bunch of spring onions
- A bunch of carrots
- A bunch of radishes
- A bunch of mint
- Small slicing cucumber: 1 pcs
- Almonds: 40g
- Ground cumin: ½ tsp.
Tahini sauce:
- Tahini: 2 tbsp.
- Lemon: 1 pcs
- Garlic cloves: 1 pcs
- Salt
- Pepper
* Season the steak with salt and pepper and let sit for 1 hour at room temperature.
* Bring water (the double volume of the bulgur) in a pot to a boil. Stir in the bulgur and turn off the heat. Cover with the lid and let sit until the water is absorbed (depending on the size of the bulgur 7-20 min.). Remove the lid and briefly stir. Leave to cool down.
* Halve the pomegranate and expose the seeds. Clean the spring onions and trim and remove the green tops and the stringy roots. Cut the spring onions into rings. Clean some radishes and cut them into thin slices. Wash, seed and cube the cucumber.
* Coarsely chop the almonds and roast them with a pinch of salt and the ground cumin on a dry pan on medium heat until aromatic.
* For the dressing, combine tahini, the juice of half a lemon, 40 ml water and pressed garlic in a bowl. Season to taste with salt and pepper.
* In a bowl, combine bulgur, pomegranate, spring onions, radishes, mint, cucumber and almonds. Fold in a dash of olive oil and combine with your hands. Drizzle with the tahini sauce.
* Peel and finely chop the shallot. In a bowl, combine butter, shallot, parsley, sweet paprika powder, olive oil and ¼ tsp. lemon zest. Season with a slight pinch of salt if desired. Store in the fridge.
* Season the steak with a pinch of salt and grill it for 1:30 min. on high heat from on all sides. Grill the steak for 45 min. on medium heat until it reaches 45°C internal temperature. Set aside on a large cutting board and let rest for 5 min. With a sharp knife, cut off the steak from the bone. Then, cut the steak into slices and sprinkle with some freshly ground black pepper.
* Add the steak slices to plates and spread with some shallot butter. Serve with fresh bulgur pomegranate tabbouleh.
Côte à l’os with bulgur pomegranate tabbouleh
Ingrédients
Meat:
- Côte à l’os 1,2 kg: 1 pcs
- Salt
- Pepper
Shallot butter:
- Butter: 50g (soft)
- Shallots: 1 pcs
- Olive oil: 1 tsp.
- Sweet paprika powder: ¼ tsp.
- Flat parsley: 10g
- Lemon zest: 1 tsp.
For the tabbouleh:
- Bulgur: 200g
- Pomegranate: 1 pcs
- A bunch of spring onions
- A bunch of carrots
- A bunch of radishes
- A bunch of mint
- Small slicing cucumber: 1 pcs
- Almonds: 40g
- Ground cumin: ½ tsp.
Tahini sauce:
- Tahini: 2 tbsp.
- Lemon: 1 pcs
- Garlic cloves: 1 pcs
- Salt
- Pepper
* Season the steak with salt and pepper and let sit for 1 hour at room temperature.
* Bring water (the double volume of the bulgur) in a pot to a boil. Stir in the bulgur and turn off the heat. Cover with the lid and let sit until the water is absorbed (depending on the size of the bulgur 7-20 min.). Remove the lid and briefly stir. Leave to cool down.
* Halve the pomegranate and expose the seeds. Clean the spring onions and trim and remove the green tops and the stringy roots. Cut the spring onions into rings. Clean some radishes and cut them into thin slices. Wash, seed and cube the cucumber.
* Coarsely chop the almonds and roast them with a pinch of salt and the ground cumin on a dry pan on medium heat until aromatic.
* For the dressing, combine tahini, the juice of half a lemon, 40 ml water and pressed garlic in a bowl. Season to taste with salt and pepper.
* In a bowl, combine bulgur, pomegranate, spring onions, radishes, mint, cucumber and almonds. Fold in a dash of olive oil and combine with your hands. Drizzle with the tahini sauce.
* Peel and finely chop the shallot. In a bowl, combine butter, shallot, parsley, sweet paprika powder, olive oil and ¼ tsp. lemon zest. Season with a slight pinch of salt if desired. Store in the fridge.
* Season the steak with a pinch of salt and grill it for 1:30 min. on high heat from on all sides. Grill the steak for 45 min. on medium heat until it reaches 45°C internal temperature. Set aside on a large cutting board and let rest for 5 min. With a sharp knife, cut off the steak from the bone. Then, cut the steak into slices and sprinkle with some freshly ground black pepper.
* Add the steak slices to plates and spread with some shallot butter. Serve with fresh bulgur pomegranate tabbouleh.