Bite with Belkys: Steak Paillard

The Chef: Jason Coperine
The Restaurant: Via Luna
The Dish: Steak Paillard

Ingredients for the steak:

4 (12 oz.) rib eye steak
1 Tbs. of parsley, chopped
1 tsp. of rosemary, chopped
juice of 1 lemon
zest of 1 lemon zest
1 tsp. of chopped garlic
1 Tbs. of extra virgin olive oil

Method of Preparation:

-Begin by preparing the marinade. Combine parsley, rosemary, lemon juice, lemon zest, garlic and extra virgin olive oil.

-Then, butterfly the steak, but do not cut it all the way through. Place the meat between two plastic sheets and pound it with a mallet. Chef Jason says to make the rib eye about 1/2 inch to 1/4 inch thick.

-Next, marinate the steak and let it sit in the fridge for at least 30 minutes.

-Lastly, grill the steak over a high flame for about a minutes on each side.

Ingredients for the salad:

1 Tbs. of dijon mustard
1 shallot, sliced
2 cloves of garlic, sliced
1 Tbs. of orange juice
juice of 4 lemons
1 large leaf of basil
2 Tbs. of extra virgin olive oil
1 lb. of baby arugula
kosher salt, to taste
kosher pepper, to taste

Method of Preparation:

-Start by preparing a citrus vinaigrette. In a blender, mix dijon mustard with shallots, garlic, orange juice, lemon juice and basil. As the dressing mixes, slowly pour in the olive oil.

-Then, pour the vinaigrette over the arugula. Add a pinch of salt and pepper and toss it together.

To Plate:

Top the rib eye with the arugula. You can add a little grated parmesan cheese and lemon.

Serving Suggestion: Pinot Noir

Serves: 4

FOR MORE INFORMATION:

Via Luna (inside the Ritz-Carlton, Ft. Lauderdale)
1 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, FL 33304
(954) 302-6460
www.ritzcarlton.com