Steak Fillet: The King’s Acquittal

Salted steak fillet with grilled vegetables

For the steak

2 tbsp of our QUEEN’S TASTE Extra Virgin Olive Oil
1 kg. (35 ounces) steak fillet, cut into large pieces
300 gr. (10,5 ounces) rock salt
1 tbsp thyme and rosemary leaves
½ tbsp chili powder

For the grilled vegetables:

3 tbsp Extra Virgin Olive Oil
3 peppers (red, yellow, green)
3 medium sized zucchini
2 medium eggplants
few baby carrots
2 garlic cloves finely chopped
1 tbsp cider vinegar
few rosemary and thyme springs

PREPARATION TIME: 15' | COOKING TIME: 20'-25' | PORTIONS: 4

EXECUTION

Thread the fillet pieces onto skewers and rub with olive oil.
Place on a tray.
Mix the rock salt with the herbs and spices and cover the skewers. Leave them in the fridge for 10’ – 15’.
Remove the rock salt from the skewers with a brush.
Heat a grill pan or bbq. Add the skewers and cook in high heat 8’ – 10’ each side for medium.
Cut the vegetables into small pieces and add them into a bowl with olive oil, garlic and herbs.
Griddle the pepper slices in batches until soft.
Repeat with the zucchini and eggplants.
Mix the leftover olive oil with the vinegar and herbs and pour over the grilled vegetables.
Sprinkle with sea salt and pepper.
Serve the skewers with the grilled vegetables.

Created exclusively for ROYAL FROG by Tina Webb

WINE PAIRING TIPS

Porks love Chardonnay!

For pork chops with a butter or cream sauce, go with a lighter style Chardonnay.

A cool-climate unoaked version will have the bright acidity needed to balance out the richness of the sauce. And the minerality and notes of citrus, pear, and apple will pair nicely with the dish.Speaking of which, a glass of Chardonnay also goes great with pork chops and apple sauce or apple-stuffed pork chops.

Chablis is a cool climate region in France that specializes in unoaked Chardonnay.