Peachy the Magazine October/November 2013 | Page 49

FARM-TO-FORK

PEPPERCORN CRUSTED TEXAS STRIP STEAK WITH
SORGHUM MOLASSES VINAIGRETTE

served with Roasted Autumn Squash, Old Fashioned Spoon Bread, and Braised Greens
4 prime strip steaks, 1" thick
(room temperature)
Salt to taste (we use grey sea salt,
but kosher salt is fine)
Fresh cracked peppercorn
4 tablespoons Sorghum Molasses
Vinaigrette (see recipe on page 50)
Preheat your grill on high heat.
Once steaks are at room temperature
and grill is hot, season both sides
with salt and a heavy dose of fresh
cracked pepper.
To prepare the grill, add some canola
oil to a clean dish rag and using tongs
run the oily rag over the hot grates
of your grill. (This will help prevent the
steaks from sticking.)
Place the steaks on the hot grill and
cook approximately 3 minutes on each
side for medium rare.
Allow steaks to rest for 10 minutes
before serving. Serve with Sorghum
Molasses Vinaigrette on the side.

A TIP FROM CHEF BRUCE POLLETT:
NEVER cover your grill while

cooking steaks…doing so will
cause them to bake, become overdone, and prevent a good sear.

OCTOBER / NOVEMBER 2013

49