Steak and....Peas?

We are reducing our carb footprint at the Louapre house, so I've been jonesing for some thin crispy fries or a po-boy or some pasta with olive oil and garlic. Because of the intense love between a baked potato and steak, I was thus craving a steak. As an answer to my prayers, Lindsay brought home some salmon (for her) and a thick dry aged rib eye (for me).

Some lemony peas with pine nuts was the perfect side to both mains. The sweetness of the peas and acidity of the dressing cut through the fattiness of both the salmon and the rib eye. Which just proves we can all get along with the right introductions.

To cook the salmon, I heated some soy, rice wine vinegar, garlic, scallions (some ginger would have been dynamite as well), chili paste and lemon juice over low heat until it had evaporated by half. The resulting mixture was then strained and yielded a few tablespoons of soy syrup. The salmon went into a 500 degree oven, skin side down on a baking dish with just a little salt. After 10 minutes, remove salmon, and paint the the soy syrup over top of salmon and return to the oven for another five minutes. Remove from oven and place foil over the fish and allow it to rest for 15 minutes.

For the steak, let it sit out at room temperature for about thirty minutes with a good sprinkling of Kosher salt and pepper rubbed into it. Then get your cast iron pan hotter than a two dollar pistol. Add to the pan a knob of butter the size of a golf ball. Add steak to pan. Do not touch steak for at least 3 minutes. Meanwhile use a spoon and continually baste the top of the steak with the rapidly browning butter. You can even throw say a few thyme sprigs in there. They will cackle, hiss, and spit when the hit the butter. I highly recommend you do this.

After three minutes flip the steak and continue basting. Lather, rinse and repeat two more times (so flip steak total of four times, cook for 12). Then remove from pan and let rest, under foil for at least 6 minutes.

For the peas, blanch fresh peas (or frozen) in heavily salted water. When done (taste a raw pea, taste them after 2 minutes, you will know when they are done), shock the peas in an ice water bath. While the peas cool, combine a teaspoon of salt and black pepper with the juice of half a lemon. Into this mixture whisk about 1/4 cup of olive oil. I added some fresh parsley cause I had it, but if you had mint that would be better. Then add drained peas to the dressing and allow to sit for a bit.

Toast pine nuts in a frying pan over low heat. Toss the nuts into the peas, spoon on a plate and shave some fresh Parmigianno Reggiano on top.

This meal inspired by all the wonderful steaks eaten during the Farewell to Meat Series. Thanks to everyone who contributed.