Prep Time
-
Cooking Time
20m
Serves
-
Fuel
Gas
Ingredients
Method
01.
To make the pickled onions: place the onions and red wine vinegar in a small sauce pan and bring to the boil over medium- high heat. Remove from heat and allow the onions to cool and pickle for at least 1 hour (for best results leave overnight in the refrigerator). Drain off the liquid and keep the vinegar aside for another use.
02.
To make the jus: sauté the shallots in a saucepan with 1 tablespoon of coconut oil over medium-high heat for 5 minutes or until lightly caramelised, stirring occasionally. Add the garlic and thyme and continue to cook for a further 3 minutes. Pour in the balsamic vinegar and cook until evaporated into a thick syrup, then pour in the wine, bring to the boil and reduce by two thirds. Pour in the stock and bring to a boil. Turn the heat down and simmer until the jus is reduced down by two thirds or until it reaches a sauce consistency. Add salt and pepper to taste. Keep warm.
03.
Preheat the BBQ to 200°C. Season the bone marrow flesh with salt and pepper and roast in the BBQ with the hood down for 15 minutes or until brown. Once the bone marrow is done, remove from BBQ.
04.
Turn the grill to HIGH. Coat the meat with a little coconut oil and season with sea salt and freshly cracked black pepper. Put the meat on the grill, and cook on one side for 3 minutes, or until golden, then flip the meat over and cook for another 3 minutes, or until golden and medium rare.
05.
Remove from the heat, place the meat on a tray or plate, and cover with aluminum foil. Allow the steaks to rest for 4 to 6 minutes and keep warm. Once the steaks are rested, heat the steaks by placing them back on the grill for 1 minute on both sides.
06.
To prepare the salad: add all the salad ingredients and pickled onions in a bowl then toss well and season with sea salt and freshly cracked pepper.
07.
To serve, place the steak and bone marrow on serving plates, then top with a handful of salad and pour the jus over the steak.
