Mesquite Grilled Mustard/Onion Steaks With Ratatouille Hollandaise And Broccolini

Leftovers are a gift the former you left the present you because they either had a lot of love and foresight, or they just cook too fucking much. This was the result of some thawed steaks I had forgotten about in the fridge, some broccolini in danger of getting rubbery and some leftover ratatouille.  Here’s what you need:

  • A couple steaks, any kind good for grilling works
  • 1/4 an onion, chopped
  • A solid squeeze of Dijon mustard (Around 1 tbsp (15 ml))
  • A heavy pinch of kosher salt
  • 3 grinds of pepper
  • 5-6 sprigs of fresh thyme
  • 1 tbsp (15 ml) olive oil
  • 1/2 tbsp (7.5 ml) Worcestershire sauce

Throw all of the ingredients in a big Ziploc bag, smush them around until the steaks are evenly coated, then burp out all of the air and let them marinate for at least an hour. If you leave them in for more (I recommend this) then massage the bag and flip every hour.

Start your grill and use whatever you have for smoking (for a gas grill, you can just make a bowl out of foil, for charcoal, just toss the chips right on the hot coals) and toss about half a cup of mesquite chips into it and get it on the fire once it’s grill-ready. Grill the steaks to your favored doneness, then wrap them in foil and let them sit for at least 10 minutes. While the steak is resting, get:

  • A handful of broccolini and rip it in half
  • 1 tbsp (15 ml) olive oil
  • A pinch of salt
  • A grind of pepper
  • 1 tsp (5 ml) lemon juice

Heat the oil in a saute pan until it runs but doesn’t smoke. Then add the salt and pepper, then toss. As it starts to turn brighter green, add the lemon juice. Toss it every so often but leave it alone on medium heat. Maybe add a little water or chicken stock to help it cook.

On another burner, heat a small, half-filled pot of water with wither a double boiler or small mixing bowl in it; this is for your Hollandaise which you want to cook gently. Bring the water to a boil and add to the bowl:

  • 3 pats of butter
  • 1/2 cup (118 ml) of the ratatouille, pureed

let them heat for a bit until the butter is melted then whisk them together. When you’re ready to serve, plate the steak and the broccolini, then add a single egg yolk to the sauce and whisk until it is incorporated and the sauce starts to thicken, then immediately add the desired amount to the steak and broccolini.

Look down smugly on the peasants that will be honored with so amazing a meal.

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