Pat steak dry and season top side liberally with salt. Set a medium cast iron skillet on the grill and add remaining 1 teaspoon of olive oil and add in smashed garlic cloves. I suggest a temperature of 129-130F for 1-2 hours for medium rare (skip this step if only grilling your steak).Preheat grill to 500F. Set aside.If you're going to sous vide your steak, do that first (even before the corn). In another medium bowl, toss arugula with juice of one lemon and a pinch of salt. Gently stir to combine, taste and season as needed. Then cut kernels off of the cob and reserve in a bowl until ready to make your salsa.Steak & AssemblyIn a medium bowl combine charred corn kernels, tomato, onion, jalapeno, 1 tablespoon of olive oil, juice of one lime and 1 teaspoon of salt. Line a baking sheet with parchment and evenly bush oil onto corn and season well with a few pinches of salt.Roast corn for 40-50 minutes, or until corn begins to char. #ALLEN BURGER VENTURE SKIN#Diced.)1 jalapeno (Minced)1 lime2 tsp olive oil2 cups arugula1 lemon4 garlic cloves (Smashed, outer skin removed and discarded.)2 tsp salt (Plus more to taste) Charred CornPreheat your oven to 400F. Gilled Corn4 ears of corn1 tbsp olive oilSteak 1 1lb steak (Like NY Strip or Ribeye)2 tomatoes (Medium in size and ripe, like Roma's – diced.)1 red onion (Smaller in size, or 1/2 of one medium in size. #ALLEN BURGER VENTURE FREE#Grilled Steak with Tomato & Charred Corn Salsa This simple summer steak situation is your answer to an evening of stress free outside dinner party hosting. The result is a perfectly tender cut of steak that nearly melts in your mouth. For a medium rare finish, we usually cook our steak (typically a NY Strip or Tenderloin) at 129/130 for at least one hour. If you have the equipment, I recommend a sous vide bath for your steak prior to quickly hitting the hot grill for a nice sear. Rollin’ Oats always has a fantastic selection of organic and pasture-raised steaks available. Filets are great of course, but you’ll probably need a couple to feed more than two people. As far as steak is concerned though, I personally recommend a NY Strip or a Ribeye for this recipe. The only ingredient that I suggest sticking strictly too is the corn on the cob because we are grilling it prior to cutting it off of the cob and mixing into the salsa. Utilize any kind of tomato (just as long as it’s ripe) and cut of steak that you’d like and feel free to go wild with additional veggies and herbs in the salsa. There are no strict guidelines with this recipe – just think of it as your guide. Tomatoes and corn are in season in Florida currently so you’re likely to find an abundance most everywhere. Steak, tomatoes and corn are of course the stars of this show. #ALLEN BURGER VENTURE FULL#The full menu, which won’t be rolled out for another week or so, is slated to feature a number of mouth-watering farm-to-pub burgers, with toppings that range from fire-roasted poblano peppers to seared foie gras.Liven up a beautiful seared and sliced piece of steak with a zingy tomato and charred corn salsa. “I always wanted to open a place on Allen,” Shatzel said, adding that Liz Kolken, who had owned the building, approached him and he couldn’t pass up the opportunity. It’s a vibe that only makes sense on Allen Street, not in some strip mall on Transit Road.Īlready a part owner in Blue Monk and Coles, Shatzel has gotten some criticism online for having the same restaurant, only in different locations – but stepping into ABV – you quickly understand that this gastropub is nothing like either Blue Monk or Coles. Shatzel also told me that he expects parents to bring their kids in for a great burger and maybe check out a different kind of music, art or culture. That description might make ABV sound like some dingy, weird smelling cousin to the Old Pink, but the place is very clean and new. He’s 83, you know, and he could come in – but he won’t understand the music.” “Like, I don’t want my dad to be necessarily comfortable here. “I’m not saying it’s not going to be for everybody, but some people won’t understand it,” Shatzel recently told me. However, those of us who have been living near or visiting Allen Street for years will probably keep coming back for ABV’s distillation of Buffalo’s alternative music and cultural scenes. #ALLEN BURGER VENTURE PROFESSIONAL#The new gastropub is a collaboration among chef Dino DeBell, craft beer enthusiast Mike Shatzel and professional rock musician Johny Chow and the triangulation of those three things – food, beer and music – is what’s sure to bring people through the doors of ABV. If you’ve ever spent time digging through the bins at Home of the Hits or stumbling around The Continental at 1 a.m., then walking into newly-opened Allen Burger Venture will feel like a weird sort of homecoming. Specialties: Burgers, Craft Beer, Whiskey
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