New York Strip Open Sandwich with Bone Marrow Salsa Verde
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New York Strip Open Sandwich with Bone Marrow Salsa Verde
Recipe by Brent Draper
Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes
Ingredients
1 Coles Graze Grassfed Beef New York Strip Steak
3 small beef bones (for bone marrow)
Handful of fresh basil
Handful of flat-leaf parsley
1 tbsp capers
4 anchovies
1 garlic clove
Splash of red wine vinegar
1 lemon, juiced
Extra virgin olive oil
Salt and pepper, to taste
1 red chilli, finely chopped
2 slices Laurent Sourdough
Method
Preheat a BBQ to high heat. Coat the beef bones with extra virgin olive oil, salt, and pepper, then place on the BBQ until the marrow has rendered down.
Season the New York Strip steak with salt and pepper. Grill on the BBQ until it reaches an internal temperature of 56°C, then set aside to rest.
Finely chop the basil, parsley, capers, anchovies, garlic, and red chilli. Combine them in a bowl with red wine vinegar, lemon juice, and a generous drizzle of olive oil.
Scoop out the rendered bone marrow and mix it into the salsa verde until well combined.
Toast the sourdough slices on the BBQ until golden and slightly charred. Slice the steak thinly and arrange it on the toasted sourdough. Drizzle generously with the bone marrow salsa verde.
