Ingredients
3 dates, pitted, soaked
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1/2 cup + 2 tbsp. Gold top Organics raw pumpkin seeds, divided
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1/2 cup Sativa Empress "Sweet N' Cinnamon" (or unseasoned) hemp seeds
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2 tbsp. maple syrup, divided
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1 tbsp. ground cinnamon
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6 to 8 fresh BC apricots, pitted, halved (see TIP below)
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Note: when specified brands are not available at the store you visit, you are welcome to substitute for a different brand.
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Method
SERVINGS: 12-16 PIECES
Steak:
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In a bowl, blend olive oil, sage, thyme, basil, rosemary, oregano, parsley, lemon, red wine, juice, salt, pepper.
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Place steak into bowl and coat well with marinating mixture.
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Leave in bowl and cover with plastic wrap, and place in fridge overnight.
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When ready to cook. Pre heat barbecue to 450-500 F
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Place steak on grill for about 2 minutes then turn 180 degrees to cross hatch and cook for another 2 minutes. Turn steak over and repeat.
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For a medium to medium rare steak press with your finger–it should feel soft & plump.
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Remove steak from grill and shave a few pieces of the herb butter on top. Let rest for about 3-4 minutes.
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To serve, cut steak into ¼ inch pieces cutting along the grain.
Herb Butter:
- Place softened butter into a bowl, sprinkle in sage, thyme, rosemary, basil, oregano, parsley, garlic, onion powder, paprika, and pepper. Mix well.
- Scoop mixture onto a piece of plastic wrap, shape into a roll, then flatten each side into a rectangular block.
- Place in freezer over night.
Romaine hearts:
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Cut romaine heart into quarters, keeping the root stalk intact to hold it together.
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Drizzle with olive oil.
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Sprinkle with salt and pepper.
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While steak is in final few minutes of cooking, place romaine hearts on grill cooking for about 3 minutes, turning only once till you see some nice charring.
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To serve, drizzle balsamic cream/glaze onto romaine heart and sprinkle with shaved Grana Padano.
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