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Cowboy Steak With Roasted Kohlrabi & Salsa Verde Picante

Cowboy Steak With Roasted Kohlrabi & Salsa Verde Picante

Serves 2

  • 1 (20-ounce) Certified Piedmontese cowboy cut ribeye
  • Grape seed oil, as needed
  • Olive oil, as needed
  • 3 kohlrabi bulbs
  • 1 head garlic
  • Sea salt, as needed

Salsa Verde Picante

  • 1 bunch parsley, finely chopped
  • 2 cloves fresh garlic, minced
  • Juice of 2 whole lemons
  • 1 teaspoon minced Calabrian chilies (or substitute chili flakes)
  • 1½ cups extra-virgin olive oil
  • Sea salt to taste
  • Pinch ground black pepper

In a bowl, combine all salsa ingredients and set aside.

For the kohlrabi:

Peel the kohlrabi bulbs and cut into quarters. Toss in olive oil and sea salt and roast in the oven at 400°F for 15 to 20 minutes, until the internal temperature reaches 200°F. Set aside until ready to serve.

For the roasted garlic:

Cut the head of garlic in half horizontally. Drizzle with olive oil, then place each half cut-side down on a roasting pan and roast at 350°F for about 15 to 20 minutes. Once the garlic is soft and caramelized, remove from oven, flip over, and sprinkle the top with a little sea salt.

For the steak:

Season the steak aggressively with just sea salt. Heat a heavy bottomed sauté pan over medium-high heat. Coat the bottom of the pan with a little grape seed oil and cook the steak for 4 minutes on each side without moving it too much. Remove from heat, then let the steak rest for an additional 5 minutes.

To serve:

Place the steak on the center of the plate, spoon the salsa over and around the steak, and garnish with the kohlrabi and roasted garlic.