Cowboy Steak With Roasted Kohlrabi & Salsa Verde Picante
by Nick Mastrascusa, Chef, Kukio Golf & Beach Club, Kailua-Kona, Hawaii
- 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.
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.