For those of you who read this blog, you know that I do a lot of my food shopping from farmer’s markets. One of the great things about markets are the little unusual things you may find on any given Saturday. This past Saturday, one of my favourite organic vegetable growers had the first of his broccoli. Now the broccoli in and of itself is wonderful, but the first broccoli always has a large bundle of broccoli greens attached.
For the amount that I bought this weekend, the greens themselves added up to quite a volume. I wanted to do something with them to showcase their uniqueness. I was thinking a pesto, but I ran out of pecorino cheese and if you don’t use a dry cheese like pecorino or parmesan, the texture is dreadful.
I started looking up other green sauces around the world and noticed Argentina is pretty particular on how they do chimichurri so I didn’t want to insult them with broccoli greens. I ended up finding the German-style green sauce, Grüne Soße. I saw that it was a mix of anything green and leafy. It may or may not be herbs, along with oil, vinegar, sour cream and hard boiled eggs. This sounded absolutely perfect. The loose definition of whatever green goes in, and part of my heritage is German on my mum’s side cinched it.
I wanted it to go in a soft taco somehow, and when I picked up a couple of bison striploin (New York strip) steaks, the pairing was natural. Adding a creamy mushroom sauce is just to take it over the top 😉
Grilled Steak Soft Tacos with Creamy Lovage Mushroom Sauce and Broccoli Grüne Soße
For the Broccoli Grüne Soße:
1-1/2 cups broccoli leaves (or florets), blanched for 2-3 minutes and chilled in ice water
1/2 cup kale*, blanched for 2-3 minutes and chilled in ice water
1/2 cup radish greens*, blanched for 2-3 minutes and chilled in ice water
2 hard boiled eggs, peeled and roughly chopped
3 spring onions, finely chopped
2 Tbsp rice vinegar
1/4 cup plain yogurt
1/4 cup cold pressed oil (extra virgin olive oil or camelina oil)
*Note: These greens can be anything from fresh herbs (oregano, parsley, lovage, borage, sorrel, cress, chervil, chives, dill), spinach or even dandelion greens.
Place all of the ingredients in a blender and purée until smooth. Set aside.
For the Creamy Lovage Mushroom Sauce:
1 tsp oil
1 tsp butter
2 cups mushrooms, halved or quartered depending on size
1/2 cup chicken stock
1/2 cup cream
3 Tbsp fresh lovage leaves (or finely chopped celery), finely chopped
In a medium pan, heat the oil and butter over medium high heat. When the butter melts and starts to bubble, add the mushrooms. Sear the mushrooms on each side for about 1-1/2 to 2 minutes per side. Add the stock and cream. Bring to a light boil, reduce heat to medium and simmer for 4-5 minutes. Add the lovage, stir to incorporate it into the sauce and simmer for a further 4-5 minutes until the liquid has thickened and reduced almost all of the way. Set aside and keep warm.
For the soft tacos:
250g/8 oz striploin steak (I used bison, but feel free to use beef or even chicken), sprinkle with a pinch of salt on each side of the steak, grill for 3-4 minutes per side for a medium done steak. Allow to rest for 5-7 minutes and cut in 2 cm/1″ thick slices cut on an angle.
6 whole wheat tortillas or flatbreads (I use homemade flatbreads)
Prepared Creamy Lovage Mushroom Sauce
Prepared Broccoli Grüne Soße
Spinach, to serve
On each flatbread, lay out a small handful of spinach. Spoon a few tablespoons of Creamy Mushroom Sauce on the spinach. Fan out a few slices of grilled steak over the mushrooms. Spoon over a tablespoon or so of Broccoli Grüne Soße. Serves 2-3 (with leftover Broccoli Grüne Soße).