We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Reverse Sear Sirloin Steak with Salsa Verde
Sous Vide Ribeye with Blue Cheese and Black Peppercorn Butter
Summer Greens Salad with Torn Flatbread, Tomatoes, Feta and Pomegranate Molasses

Wine suggestion: Tomàs Cusiné, Llebre, Costers del Segre, 2017. This elegant Spanish wine is a blend of Tempranillo, Garnatxa, Cariñena and Syrah. Grapes are hand-harvested, and the wine is aged for 6 months in French oak barrels. With aromas of balsamic and red cherry compote, this wine is smooth and will pair well with the mouthwatering steak on our menu.

Non-Alcoholic suggestion: Pomegranate juice with mineral water.

Shopping List (for 4 servings):
Produce:
– 1 head romaine lettuce
– 1 cucumber
– 2 red bell peppers
– 2 cups cherry tomatoes
– 1 1/2 cups Italian parsley
– 1/4 cup mint
– 1 lemon (for 2 tablespoons lemon juice)

Dairy:
– 2 tablespoons unsalted butter
– 1/3 cup sheep or goat milk feta cheese
– 2 tablespoons blue cheese such as Bleu D’auvergne

Dry Goods / Pantry:
– 2 tablespoons pomegranate molasses
– 1 1/4 cup extra virgin olive oil
– 4 slices pita bread
– 2 small anchovy fillets, packed in oil or salt
– 2 tablespoons sherry vinegar
– 1 teaspoon capers
– 1 1/2 teaspoons golden raisins (or regular raisins or Zante currants)
– 1 tablespoon toasted almonds
– 1/2 cup pitted kalamata olives
– Kosher salt, to taste

Proteins:
– 1 1/2 pounds 100% grass fed sirloin steak, cut 2-inches thick
– 1 1/2 pounds grain-finished ribeye steak, cut 2-inches thick

Spices:
– 1 tablespoon sumac (optional)
– 1/4 teaspoon red chile flakes
– 1 teaspoon freshly ground black pepper, plus more to taste

Equipment List:
– Digital thermometer
– Cast iron or carbon steel pan (or other heavy bottom pan – no nonstick!)
– Tongs
– Sous vide or large pot of water heated to 125-130 degrees (125 if you like your steaks on the rare side of medium rare, 130 if you prefer medium rare)
– Food saver bag or large freezer ziplock bag
– Blender (immersion blender or regular)
– Cooling rack
– Sheet pan
– Salad bowl and other prep bowls
– Chef’s knife
– Cutting board
– Whisk
– Plastic wrap
– Tinfoil
– Rubber spatula