Molecular Gastronomy Steak with Caviar Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) beef steak (such as ribeye or sirloin), about 1-inch thick
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup fresh basil leaves, torn
• 1/2 cup caviar (or molecular caviar made from fruit or vegetable puree)
• Salt and freshly ground black pepper
• Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the steak.

Season the Steak:

• 2. Pat the steak dry with paper towels and rub it all over with the green tea rubs, pressing the rubs into the meat to ensure they adhere well.

Grill the Steak:

• 3. Preheat your grill or a grill pan to medium-high heat. Grill the steak for 3-4 minutes per side for medium-rare, or to your desired level of doneness. Let the steak rest for 5 minutes before slicing.

Prepare the Molecular Caviar (optional):

• 4. If making molecular caviar, use a fruit or vegetable puree (such as mango or passion fruit) mixed with sodium alginate. Drop the mixture into a calcium chloride solution to form caviar-like pearls. Rinse and store in water until ready to use.

Assemble the Dish:

• 5. In a bowl, combine the halved cherry tomatoes, diced red onion, olive oil, balsamic vinegar, and torn basil leaves. Season with salt and pepper.
• Slice the rested steak against the grain and arrange on a serving plate. Spoon the tomato and onion mixture over the steak.
• Top the steak with the caviar (or molecular caviar) and garnish with chopped fresh parsley if desired.

Serve:

• 8. Serve the Molecular Gastronomy Steak with Caviar immediately, enjoying the unique combination of flavors and textures from the green tea-seasoned steak and the tangy, caviar-like topping