Serves 1-2
Prep Time: 20 mintues
Cook Time: 6-8 minutes
Total Time: 26-28 minutes
Ingredients
226g (8oz) Noble Premium Bison Ribeye Steak
For the steak rub:
1/2 tsp (2.5 mL) EACH salt, black pepper, garlic powder, instant coffee granules, cacao powder
For the chocolate strawberry sauce:
1 tbsp (15 mL) butt
1 cup (250 mL) fresh strawberries, sliced
1/3 cup (80mL) balsamic vinegar
1 tbsp (15 mL) honey
1 tsp (5 mL) Worcestershire sauce
2 squares dark chocolate
Salt and pepper to taste
Directions:
1. Place your defrosted steak in the freezer for about a half hour - this will make it easier to handle when cutting.
2. Using a sharp knife, cut the steak along the edge, and open it up like a book. Cut the steak almost all the way in half, without going through to the other side. Open it up to reveal a heart shape! If needed, use your knife to trim away and edges that are hindering the heart shape we’re going for.
3. Mix the ingredients for the rub, and pat the steak dry before sprinkling the rub all over the steak on both sides. Preheat your grill to high heat (about 400 degrees F). Place the steak on the grill and cook until golden brown and slightly charred, about 3-5 minutes for medium rare (an internal temperature of 135 degrees F).
4. While the steak is resting, make the chocolate strawberry sauce. Add the strawberries and balsamic vinegar to a blender and blend until smooth. Melt the butter in a pan over medium heat, and add the strawberry balsamic mixture, along with the honey, and Worcestershire sauce. Reduce the heat to low, and simmer for 6-7 mintues, stirring often, until reduced and thickened. Add the chocolate and allow it to melt. Season to taste with salt and pepper.
5. Serve immediately with the steak, for a memorable Valentine’s Dinner at home.