Seasonings: Grilled Steak with Goat-Cheese Pesto

Grilled Steak with Goat-Cheese Pesto from Wolfe's Tavern

August 1, 2012

Chef Hoke Wilson of Wolfe's Tavern,

Several hours before serving, brush steaks with olive oil and sprinkle with garlic. Then dust steaks with spice mix and rub spices and garlic into steaks.

When ready to serve, preheat grill.

When hot, add steaks to the grill and cook for a few minutes, flipping once, to desired temperature.

Serve steaks topped with a generous spoonful of goat cheese pesto, along with an ear of corn (recipe below), starch of choice and a side of pickled tomatoes.

Grilled Steaks with Goat Cheese Pesto and Pickled Native Tomatoes

Serving Size: 4

4 steaks of choice, top sirloin, hanger, Delmonico or sirloin strips

3 tablespoons olive oil

3 teaspoons chopped garlic

Spice Mix for beef (see recipe below)

Goat Cheese Pesto (see recipe below)

Pickled Tomatoes (see recipe below)

4 ears grilled corn (see recipe below)

Garlic and chive butter for corn (see recipe below)

Spice Mix For Beef

1 tablespoon salt

1 tablespoon brown sugar

1 tablespoon ground ginger

1 tablespoon coarse grind black pepper

1 1/2 teaspoons dry mustard

2 generous tablespoons coriander seeds

In a small pan, toast coriander seeds in a 350- degree oven for 10 minutes until aromatic. Cool coriander seeds and grind in a spice grinder. Add to other spices and mix. May be made well in advance. Store in a tightly covered container.

Goat Cheese Pesto (nut free)

Yield: 2 cups

1 cup fresh basil leaves, washed and dried

2 small cloves garlic

1/2 teaspoon salt

1 pinch black pepper

6 tablespoons extra virgin olive oil

6 tablespoons grated Parmesan, Romano, Asiago or other hard grating cheese

1/2 lbs. NH chevre (We use Via Lactea from Brookfield.)

In a food processor, combine basil, garlic, salt, pepper and olive oil and process until well chopped.

Add grated cheese and pulse until combined.

Add chevre and process until thoroughly mixed, then refrigerate until ready to serve. May be made two days in advance.

Pickled Tomatoes

Yield: 2 cups

2/3 cup red onion, cut into 1" julienne

1 tablespoon extra virgin olive oil

1/4 cup seasoned rice vinegar

3 tablespoons sugar

1/4 teaspoon ground black pepper

2 cups perfectly ripe local grape or cherry tomatoes cut in half

2 tablespoons fresh herbs (basil, tarragon, oregano, marjoram or Italian parsley)

Heat olive oil in a sauté pan then sauté red onion for 30 seconds. Add rice vinegar, sugar and black pepper. Lower heat and simmer until red onions are soft and bright pink. Pour onion mixture over tomatoes. Add herbs and gently mix. May be made a day in advance. Bring to room temperature before serving.

Grilled corn

4 Servings

4 ears native corn

2 tablespoons olive oil

spice mix for corn (recipe below)

Chive and garlic butter (recipe below )

Peel back the husks of the corn without removing them and rinse the corn removing all the corn silk. Soak the corn with the husk for 10 minutes. Dry the ears and brush with olive oil.

Sprinkle generously with the spice mix for corn and re-cover the corn with the peeled back husks. May be prepared several hours in advance.

Spice Mix For Corn

Yield: 3/4 cup

1/4 cup sweet smoked paprika

1 tablespoon hot smoked paprika

2 tablespoons chili powder

1 tablespoon salt

1 tablespoon cumin

2 tablespoons brown sugar

Mix all ingredients well. May be made well in advance, store tightly covered.

Chive and Garlic Butter

Yield: 1/2 cup