Steak Platter Recipe

Ingredients:

• 2 ribeye or sirloin steaks (about 8 ounces each)
• 1 tablespoon black tea powder
• 1/2 cup boiling water
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, or 1/2 teaspoon dried rosemary
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup red wine or beef broth
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• Assorted vegetables for roasting (such as baby potatoes, carrots, and bell peppers)
• 1 bag of salad greens (optional, for serving)

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the steaks.

Marinate the Steaks:

• Place the steaks in a shallow dish and pour the cooled black tea marinade over them. Cover and refrigerate for at least 2 hours or up to 4 hours.

Prepare the Steak Seasoning:

• In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a seasoning mixture.

Season and Grill the Steaks:

• Remove the steaks from the marinade and pat them dry. Rub both sides of the steaks with the seasoning mixture.
• Preheat a grill or grill pan to high heat. Grill the steaks for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.

Rest the Steaks:

• Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.

Prepare the Pan Sauce:

• In the same grill pan, add the red wine or beef broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
• Reduce the heat and simmer until the liquid is reduced by half. Stir in the unsalted butter and chopped fresh parsley. Season the sauce with additional salt and pepper if needed.

Roast the Vegetables:

• While the steaks are resting, place the assorted vegetables on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.

Serve:

• Slice the rested steaks against the grain and arrange them on a platter with the roasted vegetables. Drizzle the pan sauce over the steaks and serve with a side of salad greens if desired.
• Enjoy your Steak Platter with a hint of black tea flavor, perfect for a special occasion or a hearty meal with loved ones. The tender steaks and roasted vegetables complement each other for a satisfying dining experience.