Steak Recipe

Combine white wine vinegar, water, sugar, salt and peppercorns in a heatproof bowl or jar. Stir to dissolve sugar and salt.

Add thinly sliced shallots, press down so they are submerged, and let cool to room temperature (about 15–20 minutes). Cover and refrigerate at least 30 minutes; best if made 1–2 hours ahead.

Bring a medium pot of salted water to a boil. Add marble potatoes and simmer until just tender when pierced with a knife, 12–15 minutes depending on size.

Drain and let steam-dry for 2 minutes, then toss with olive oil, salt and pepper. If desired, halve or leave whole. Keep warm.

Just before serving, heat a skillet over medium-high heat, add 1 tbs olive oil and sear potatoes until golden and slightly crisp, about 4–6 minutes, tossing occasionally. Stir in chopped parsley and remove from heat.

Bring a small pot of salted water to a boil and blanch peas for 1–2 minutes if fresh, or 1 minute if frozen, until bright green and tender. Drain and immediately transfer to an ice bath to stop cooking. Drain well.

In a blender or food processor, combine blanched peas, butter, heavy cream, lemon juice, salt and pepper. Blend until very smooth, adding a splash of water or extra cream if needed to reach a spoonable purée consistency (about 30–60 ml). Taste and adjust seasoning.

Keep warm over a bowl of gently simmering water or refrigerate briefly and rewarm gently before plating.

In a wide sauté pan, melt butter with olive oil over medium heat. Add the thinly sliced onions and a pinch of salt, and cook gently, stirring occasionally, until they are very soft and translucent but not browned, about 20–25 minutes.

Increase heat to medium-high, add the wine and deglaze, scraping any stuck bits. Cook until the wine has mostly evaporated, about 2–3 minutes.

Add the stock and simmer until the onions are completely soft and the liquid has reduced by about half, another 8–10 minutes.

Transfer onion mixture to a blender, add heavy cream and white pepper, and blend until completely smooth. Pass through a fine-mesh sieve for an especially silky texture. Keep warm.

Combine chopped parsley, minced garlic, lemon zest, olive oil and salt in a small bowl. Mix and taste; refrigerate until ready to use. Make just before serving to keep bright and fresh.

Remove steaks from the refrigerator at least 30 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot. Add neutral oil and swirl to coat.

Place steaks in the skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Reduce heat to medium, add butter, thyme and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes, until internal temperature reaches desired doneness (about 52–54°C / 125–130°F for medium-rare).

Transfer steaks to a cutting board, tent loosely with foil and rest for 8–10 minutes. Season with a light sprinkle of flaky sea salt before slicing.

On each plate, spoon a smear of warm English pea purée (about 2–3 tbs).

Place a generous spoonful of onion soubise beside the purée.

Arrange halved or whole marble potatoes next to the sauces.

Slice the rested steak across the grain into 1/2-inch slices and fan over the purée and soubise.

Scatter a tablespoon of pickled shallots over the steak, sprinkle gremolata over everything, and finish with a few microgreens if using.

Serve immediately.