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What could be more “summer” than a quickly grilled steak, sun-warmed heirloom tomatoes and sweet corn? This Wagyu steak, well-rested off the grill and sliced across the grain, offers the fullest flavor, and pairs perfectly with Jordan Cabernet Sauvignon.
1½ pounds heirloom tomatoes
2 shallots, finely minced
2 basil leaves
1 sprig fresh thyme, leaves picked
6 ears of corn, kernels carefully stripped
2 limes, juiced
3 16-ounce Wagyu steaks
sea salt and freshly ground black pepper
For maximum flavor and visual impact, cut the tomatoes into a chunky dice. Toss with shallots, basil, thyme, and 4 tablespoons of the Jordan Extra Virgin Olive Oil. Season with salt and pepper. Reserve at room temperature while corn and steaks are prepared.
In a food processor, purée corn and pass through a fine mesh strainer into a heavy-bottomed sauce pan. Over medium heat, bring the purée to a simmer, stirring constantly. As it reaches a low boil and starts to thicken, add lime juice, salt and pepper to taste. Hold warm.
Generously season steaks with remaining 2 tablespoons Jordan Extra Virgin Olive Oil, sea salt and pepper. For medium-rare, place steaks on a hot grill for approximately 4 minutes a side. Allow to rest 8-10 minutes, then cut into ¼-inch slices across the grain.
To plate, spoon reserved corn sauce onto a hot plate and top with a mound of tomatoes. Place the sliced steak on top, and season with more freshly ground pepper and sea salt.
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