Seared Steak
Niman Ranch Grass-Fed Angus Zabuton, Potato Pancakes, Huitlacoche Duxelles, Pea Tendrils, Corn Shoots
Chefs Robert Del Grande and Nicolas Salazar of The Grove | Houston, TX
Yield: 3 servings
Adapted by StarChefs | October 2025 | Photo: Alexander Zeren
INGREDIENTS
Steak:
One 3-pound Niman Ranch grass-fed angus zabuton, trimmed and cut into three 16-ounce steaks
2 tablespoons anchovy paste
2 tablespoons maple syrup
Potato Pancakes:
2 Idaho potatoes
Oil for frying
4 ounces aged gouda, crumbled
2 teaspoons minced roasted garlic
2 teaspoons minced chives
1 teaspoon toasted and ground coriander
1 teaspoon thyme
½ teaspoon kosher salt
½ teaspoon ground black pepper
Huitlacoche Duxelles:
1 ounce dried morel mushrooms
6 ounces butter
1 pound chopped oyster mushrooms
1 pound chopped trumpet mushrooms
1 cup huitlacoche
2 tablespoons minced shallots
1 tablespoon black garlic paste
1 tablespoon thyme
½ teaspoon porcini mushroom powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
To Assemble and Serve:
Extra virgin olive oil
2 teaspoons ground black pepper
1 teaspoon kosher salt
Pea tendrils
Corn shoots
Flaky sea salt
METHOD
For the Steak:
Place steaks on a wire rack and refrigerate uncovered 3 days. Transfer to a work surface and evenly coat with anchovy paste and maple syrup. Let sit 30 minutes at room temperature.
For the Potato Pancakes:
Heat oven to 425°F. Place potatoes on a lined sheet tray and roast until fork-tender. Let cool to room temperature, then peel. On a work surface, dice potatoes and set aside. In a fryer, heat oil to 350°F. Add potatoes to hot oil and fry until crispy. Transfer to a paper towel-lined plate and let cool. In a mixing bowl, add potatoes and remaining ingredients. Mix to combine. Place ring molds of desired size onto a lined sheet tray. Place potato mixture into each mold and press down gently. Remove molds. Set aside.
For the Huitlacoche Duxelles:
In a saucepan over medium heat, add dried morels and 1 cup water. Bring to a simmer and cook until mushrooms have rehydrated. Remove from heat and set aside. In a separate saucepan over medium heat, melt butter. Add oyster and trumpet mushrooms, huitlacoche, shallots, black garlic paste, thyme, and porcini mushroom powder. Sauté until mushrooms are soft. Stir in reserved morels and soaking liquid. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Season with salt and pepper. Transfer to an airtight container and reserve at room temperature.
To Assemble and Serve:
Heat and prepare a grill. Heat oven to 250°F. On a work surface, brush 1 Steak with oil. Season with pepper and salt. Place Steak on hot grill and sear on both sides. Cook until steak is rare. Transfer Steak to a wire rack set over a sheet tray. Roast until internal temperature of Steak reaches 125°F. Transfer to a work surface and let rest 15 minutes. Heat oven to 350°F. Place 3 Potato Pancakes onto a lined sheet tray. Roast until warm throughout. Set aside. Once rested, thinly slice Steak. Transfer to bottom half of a serving plate. Place Potato Pancakes on top half of serving plate. Top each Potato Pancake with 1 spoonful Huitlacoche Duxelles. Garnish with pea tendrils and corn shoots. Finish with a drizzle olive oil and salt.
