A few years ago we got a real into making vegetable bowls for dinner. Well, bowls are having resurgence in the house, but now we are adding protein… and not just any. A visit to the Texas Farmers’ Market off Mueller inspired the addition of Texas Waygu to vegetable-centered dish and we are loving it.
3 rainbow carrots
2 small turnips
1 large watermelon radish
1 small butternut quash
3 handfuls of baby kale
1 waygu sirloin or 2 sm. NY strips
Heat the oven to 350. First wash, dry and and peel your veggies. Just set your kale aside, you won’t need it until the end. Note: I don’t peel the turnips or the radish, and when I am feeling particularly lazy I don’t peel the carrots either…which is 75% of the time. The butternut squash, however, you are going to have to peel. Chop the veggies into about 1/2 or 3/4 inch cubes. Toss them in a tbsp of olive oil, a huge pinch of salt and pepper and put them on a sheet pan and place them in the over for about 25-35 minutes. Just check for doneness. I usually flip them once in the middle of cooking. If you are cooking waygu and have not done so before, then follow these instructions, which were given to be by a Texas rancher. If you are cooking steak with a more regular fat content, then just go about your business cooking it on a cooktop or grill. For the waygu: keep it in the refrigerator until it is go-time. (Go-time means when you are ready to cook the steak:) This is important because of the way the fat emulsifies. Which is why we are also cooking it inside and not on our gas grill in the backyard. Season heavily with sea salt and fresh cracked pepper. In a cast iron or heavy bottom skillet, heat a little tiny bit of olive oil or grapeseed oil over medium-low heat (yes that’s right, not the mega high heat sear). And place the cold steak in the skillet and cook the first side about 8 minutes and do the same for the second side. Try not to move the steak or peek until your ready to flip…this will ensure it gets a nice crust. Check for doneness and cook to the temperature you like but this method should leave you with a medium steak with much of its fat rendered. Let the steak rest for a few minutes while you finish the bowls. Portion the vegetables among the 4 bowls. Then use the sheet pan to wilt the kale ever slow slightly in the oven by placing in the 350 oven for about 2 minutes. Remove from the oven and toss with the other vegetables. Add a splash a olive oil, a pinch of salt and/or your favorite seasoning. Slice the steak and fan it over the top of each mound of vegetables. Then sprinkle with some sesame seeds and serve.