Grilled Steak and Garden Salad with Passionfruit Dressing | Gino Gonzalez

garden salad with a beautifulpassionfruit dressing and perfectlygrilled steak coming right at you[Music]today we’re going to do a very nicesalad well Baguio has the best produceand I have some stuff that I picked fromour garden and we’ll make a nicepassionfruit dressing we saw thispassion fruit and it was beautiful andreally sweet so that’s gonna be the baseof our dressing and then of course wehave our steak we have a nice big thickbone-in rib eye that has nice marblingkinda aged a bit okayand we’re gonna cook that and put someperipherals of potatoes carrots andmaybe later we’ll do a quick ojouwe’ll make a sauce out of the drippingsreally simple but it doesn’t really needsauce because it’s already good meat asit is so let’s start so we’re gonnastart with boiling our potatoes becauseit’s gonna take a whilewe’ll put salt and we’re gonna boil thisuntil it’s cook and while that’shappening we’re gonna make our dressingget a bowl ready get some passion fruitmaybe two so just cut it open wow that’sreally that’s really nice and fragrantthen we have some dye up from the treeand pick it awhile agookay you can use lemon you can usecalamansi but what’s nice about thisvery fragrant and I don’t want to wastethe zest so we will put the zest in ourdressing yes then we’ll cut it when youcut dye up or this type of lime yougotta cut it this way so that you getand maximize the juice okay there you gonice very fragrant and really gives youan edge as compared to you know theusual lemon we’re gonna put a little bitof mustard any kind of mustard redonions or shallots here we gothen we want some sort of sweetness soyou can use honey today I’m usingMuscovado sugar it’s beautiful it’scomplex we’ll add a bit of that andwe’ll see if we need more later on but Iwant to start with like a couple ofteaspoons first salt and then the peppertoday I’m using Sancho peppers theJapanese peppers very freaking veryfloral and I want to use it today blackpepper is okay I’m just using this Iwant to share it with you because I haveit on hand nice fragrant floral andHacha has a nice biteit’s like a mild version of the set onepeppercorns of the Chinese so here weare with our well partially madedressing just mixing this together okayso now that we’ve incorporatedeverything I want to start adding myolive oil I don’t want to add ittogether like in one blow because I wantan emulsionI want the mixture to bind together sothat it doesn’t separate quickly soadding your olive oil slowly makes a bigdifference okay want to tasteoh yeah that’s there so our potatoes areboiling dressing is done so we can setup our saladso all these produce came from here likethis one no this young corn is so freshI’ll eat it raw it’s so sweet sobeautiful so we’ll slice them into halfwe have our cherry tomatoes just cutthem into half we have our pipi nito’sor baby cucumbers same characters yourcucumber very cold in the mouthalso cut this into half white cheesethis is from Laguna funny no from thesouth we brought it up here to barrio sothat we can use it we’ll cut it firstright heresaltwe’ll give this a good torch waiting fornice marks before you start turning iton its side there nice beautifulso we’ll put like beautiful curlylettuce around as a first layer and thenbeautiful watercress then we startputting our other elements to the dishWow and then something from our gardenagain so this one is what the Frenchcall phrase du Boisit’s wild raspberries I was fortunateenough to be able to plant some and I’mliterally harvesting the fruits of mylabor I’m just so excited to use it sothis is our salad and this can wait nowwe put our attention in our steak ourpotatoes are done how do you know plugyour paring knife in and if there’s zeroresistance like this that means it isready to go so we’ll turn off the heatso we’ll strain this get the water outturn on the heat a little bit of butterand then we put our potatoes back justthat simple and I don’t really need toput that much salt anymore because wealready put salt a while ago if youremember okay we just put this onstandby so we’ll get our pan where wewill cook our steak nice cast-iron panwill do the job now for the steak asbeautiful as this one all we really needis some salt and pepper maybe a littlebit of olive oil to be able todistribute it evenly but that’s about ityou don’t need to overdo it littlemassagea little bit of oil in the pan we’ll putour carrots first and cook them cut itinto half so salt on carrots a littlebit of butter in the pan just for alittle round a bit as you noticed Imixed olive oil with butter so that thebutter doesn’t burn fast so we add ourcarrots add it in we give a good searand we wait for it to to cook well tohave a little bit of marks and then weflip it over okay let’s look at thecarrots yeah some marks there you canflip them over now and start cooking theother side okay carrots are ready it setit asideand we’re gonna put this back latertogether with a steak oh yeah what we’redoing now our steak is actually ready wealready gave it a nice salt and pepperrub we’re waiting for our pan to becomereally aggressively hot okay that’s whatwe want so we’ll just put a little bitof oil so that it just doesn’t stick andmaybe a knob of butter and then we’reready to slap our steak into this ohyeah I wish you can smell this wow it’sreally beautiful hahaso we get a little bit red wine which wewill use for our deglazing later but heyscience that we are ready to go you seethe blood of the steak already comingout here okay because I’m giving thisabout three three and a half minutes tosear very well and to get cooked we nowflip it over and cook the other sidebeautiful crust as you can see that’swhat we want and we’ll wait again for afew minutes I’m thinking three and ahalf to four minutes for a steak thisthick so we’ll wait again steak islooking good properly seared now I wannathink of the sides so we’ll hit the sidevery quick judge to give it a nice searour steak is a little and even inthickness so I’m really after thethickest part okay so I’m happy withthis now what we need to do is to givethis steak some rest before we startslicing it and while that is waitingtime to make our or June sauce deglazewith red wine lots of it yeah some saltsome pepper and then we add knobs ofbutter maybe a little bit of mustard fora little body and we’re good to go sowe’ll just pour this overwe’ve beam up again and then we’re readyto set up our dinner okay time to sliceour steak watch for the bone so the boneis here anyway this is kind of an endcut then we start to slice there you gonice and perfectly pink a while ago Iplug the paring knife in no to know ifit’s medium-rare well if you have athermometer you want it to registerabout 135 degrees Fahrenheit afterresting it’s gonna go up to 140 which ismedium-rare to 145medium if you don’t have that you canplug a paring knife inokay and feel it here under your lowerlip above your chin here when you’reparing knife or whatever metal there youyou plugged in registers warm more orless you are good to go okay so wesliced it and we’re ready to plate it upwe’ll move our salad here but our nicelycharred Casa Verde to give nice contrastflavored fat to our salad okay so here’sour salad then we want to slide oursteak trying to showcase a bit of thecross-section then we start building oursidings for the cards there then wefinish with Himalayan salt and maybe anda lemon wedge wow we’re readylet me speak on wow you know in servinga steak you really need to start withbeautiful meatbeautifully marbled meat high-qualitymeat because there’s just no substitutefor it and as you can see we only placesalt and pepper awhile ago and it’salready good to gowe don’t have to make it really you knowcomplicated and everything because theflavor of the meat is already there sogrilled bone-in ribeye with a nicegarden salad please click subscribe toChef Geno’s kitchen no secrets from myhome to your kitchen and see you on ournext episode[Music]you[Music]