Australian Beef Strip, Squid Ink, Yukon Potatoes, Fermented Onion Purée, Lardo, and Bone Marrow-Anchovy Vinaigrette

Adapted by StarChefs.com
November 2013
Yield: 4 servings

INGREDIENTS:

Lardo
2 cups salt
2 cups sugar
1 tablespoon juniper berries
1 head garlic
1 tablespoon red pepper flakes
2 sprigs rosemary
2 sprigs thyme
½ teaspoon curing salt
½ pound lardo
Fermented Onions
1 quart onions, peeled and shaved
1½ tablespoons kosher salt
¼ cup plus 1 teaspoon squid ink
Black Steak
Four 10-ounce Australian beef strips
1 tablespoon squid ink
Bone Marrow-Anchovy Vinaigrette
2 marrow bones
3 white anchovies, chopped
2 cloves garlic, chopped
1 tablespoon chervil, chopped
salt
Sherry vinegar
To Assemble and Serve
butter
maldon salt
chives, finely chopped

METHOD:

For the Lardo:
Combine salt, sugar, juniper, garlic, red pepper flakes, rosemary, thyme, and cure salt. Cover the lardo with the mixture and cure 10 days in refrigerator. Rinse and hang 20 days.

For the Fermented Onions:
Place onions in a mason jar with kosher salt. Leave at room temperature for 1 month. Transfer onions to a blender and purée with squid ink until smooth.

For the Black Potatoes:
Cook the potatoes in water and squid ink until tender. Drain and chill completely. Once chilled, coat potatoes in squid ink and cook in a dry cast iron for a minute to coat and dry the ink to the potato.

For the Black Steak:
Heat the bath of an immersion circulator to 135°F. Combine the steak with squid ink in a vacuum bag and seal. Cook sous vide 24 minutes. Remove from bath and chill.

For the Bone Marrow-Anchovy Vinaigrette:
In a heavy-duty pan, render the fat from the beef bone marrow. In a bowl, combine fat with anchovies, garlic, and chervil. Season with salt and Sherry vinegar.

To Assemble and Serve:
Remove the Black Steak from bag and sear in a cast iron pan, basting with butter until heated through. Warm Black Potatoes and toss with Bone Marrow-Anchovy Vinaigrette. Plate the steak and lay shaved Lardo on top. Add a spoonful of Fermented Onion Purée to the plate and finish with Maldon sea salt and chives.