Tallow Seared Steak & Cherry Tomato Salsa

A Best of the Bone’ified version of Molly Baz’s (one of my favourite chefs!!) steak and tomato magic — richer, crunchier, and cooked in pure tallow goodness.

Ingredients:

• 2x Grass-fed & Finished Steaks 
• 1-2 tablespoon Grass-Fed & Finished Beef Tallow
• 1 punnet of cherry tomatoes 
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1 teaspoon extra virgin olive oil
• ½ cup chopped nut of choice (peanut or cashew or almond)
• ⅓ cup sesame seeds
• 1 teaspoon chili flakes
• 1 teaspoon smoked paprika
• 1 teaspoon coriander powder
• 1 garlic clove thinly sliced
• salt & pepper
  

Method:

Melt 1 tablespoon of tallow (microwave or stovetop) and brush it evenly over both sides of the steaks. Season generously with salt and pepper.

In a bowl, combine the halved cherry tomatoes, apple cider vinegar, and olive oil. Season with salt and pepper, toss to coat, and set aside to marinate.

Heat a small frypan over medium heat. Add 1 heaped teaspoon of tallow and let it melt. Stir in the chopped nuts, sesame seeds, chilli flakes, paprika, coriander powder, and a pinch of salt. Cook for 4–5 minutes, stirring often until the tallow is absorbed and everything is golden. Turn off the heat, add the sliced garlic, and stir through. Set aside.

Heat a BBQ or frypan over high heat (add ½ tsp of tallow if using a pan). Once hot, sear the steaks for 3–4 minutes on each side, depending on thickness, until medium rare. Remove from the heat, cover with foil, and rest for 5 minutes.

Thinly slice the rested steak and arrange on a serving platter. Spoon the marinated tomatoes around the steak, then scatter over the nut mixture.

Bone Appétit!