Grains of Paradise-Crusted Sirloin

Ingredients

• 2 Zucchini
• 2 Green Onions
• 1 tsp. Grains of Paradise
• 2 Sirloin Steaks
• 5 oz Canned Evaporated Whole
• Milk
• 1 oz Butter
• 1 oz Sherry
• 1 Tbsp. Bonewerks Classic Veal
• Demi-Glace
• Olive Oil
• Salt Pepper
• Trim zucchini ends and slice on an angle into ¼”
• and thinly slice green onions on an angle, keeping
• white and green portions separate. Keep grains of
• paradise in their shipping bag and, using a small
• pan, crack into a coarse powder. A meat mallet, spice
• grinder, or mortar and pestle are also great tools for this.
• Don’t worry if some larger chunks remain. Rinse steaks,

Instructions

1. 1

   Cook Within: Just like peppercorns on steak au poivre, ideal texture for grains of paradise is cracked, not ground. They have a zesty, floral taste, and are a bit peppery and spicy. Use to taste as you would coarse Medieval era spice traders were no fools, especially when it came to branding. Take these little seeds, for instance. They’re slightly peppery and very floral, much like black peppercorns, which were highly prized at the time. To bolster sales of this less expensive and more readily available alternative, traders gave it the name “grains of paradise”, claiming they grew only in Eden.

2. 2

   Prepare the Ingredients: Trim zucchini ends and slice on an angle into ¼” rounds. Peel and cut sweet potato into 1” dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep grains of paradise in their shipping bag and, using a small pan, crack into a coarse powder. A meat mallet, spice grinder, or mortar and pestle are also great tools for this. Don’t worry if some larger chunks remain. Rinse steaks, pat dry, and season with a pinch of salt and grains of paradise. Lightly press grains into steak.

3. 3

   Heat a medium pan over medium heat. Add ½ the: remaining butter and 1 tsp. olive oil to pan and melt.

4. 4

   Add steaks to hot pan and cook 4-5 minutes per: side, or until well-browned and steaks reach a min- imum internal temperature of 145 degrees. Remove steaks to a plate and return pan to medium-high heat (no need to wipe clean).

5. 5

   Boil Sweet Potatoes and Roast Zucchini: Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until tender. Arrange with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast 8-10 minutes, or until tender and slightly caramelized.

6. 6

   Add 1 tsp. olive oil to pan and white portions of: green onion. Cook 1 minute, stirring constantly. Add sherry and cook 2 minutes, or until mostly evapo- rated. Add remaining evaporated milk and bring to a simmer. Cook 5 minutes, or until sauce is thickened.

7. 7

   Remove from heat and swirl in demi-glace and: remaining butter. Season to taste with a pinch of salt and pepper.

8. 8

   Finish the Potatoes: When potatoes are tender, drain in colander and return to pot. Add 2 Tbsp. evaporated milk and ⅓ the butter. Mash with a potato masher or fork until smooth. Season to taste with ½ tsp. of salt and a pinch of pepper. Set aside and keep warm.

9. 9

   Plate the Dish: Place a serving of zucchini and sweet potatoes on a plate. Serve steak against vegetables and ladle sauce in front. Garnish potatoes with remaining recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. 2 Tbsp. will be used for mashed sweet potatoes and remainder for sauce. three times. A third will be used for mashed sweet potatoes, a third for searing steaks, and the remaining to finish the sauce. used twice. White parts go in the sauce and green parts are the recipe before you start–we promise it will be time • Place a colander in the sink