I tend to be pretty humble when it comes to the food I make.
I share with blustery excitement, simply because I’m just that: excited.

However, my intention is not to boast or bore with the creativity I concoct in the kitchen.

This time, though, it’s different. I’ll take bragging rights on this one.
I worked hard on the flavor combination and it was truly an explosion for the senses:

medium rare strips of filet mignon
soft lime-semolina crusts
creamy cilantro lime sauce
fresh cilantro and sauce
macadamia nuts

This “steak stack” is unbelievably gorgeous on the palate and on the peepers.

You’ll love it.

Summer time. Fall. Winter. Spring.

These are flavors worth craving.

Cilantro Lime Steak Stack

4 Tbs. butter
1 cup semolina flour
1 1/4 cup water
2 large filet mignon steaks
sea salt
pepper
olive oil
Creamy Cilantro Lime Sauce*
fresh cilantro
macadamia nuts

*Cilantro Lime Sauce:
1 large avocado
1 clove garlic, peeled
1/4 cup fresh cilantro, chopped
1/4 cup coconut cream
1 Tbs. fresh lime juice
1 tsp. lime zest
3 Tbs. olive oil
sea salt
pepper
water

Place all the ingredients in a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. Thin the sauce with water, about a tablespoon at a time, until it reaches desired consistency.

Melt the butter in a small sauce pan over low heat. Add the semolina, water, and some salt and whisk together until smooth. Spread on a parchment lined baking dish to create a smooth sheet. Refrigerate for several hours. Slice into squares once cool.

Bring the steaks to room temperature. Preheat the oven to 500 degrees, and heat a cast iron grill in the oven as well. Season liberally with salt and pepper and brush with olive oil. Place the steaks on the hot grill in the oven. Cook for 5 minutes. Flip. Cook an additional 5 minutes before removing from the oven.
Tent with foil and allow to sit for 5 minutes more.
Thinly slice the steak.

To assemble: layer the semolina squares, then a slice of steak, more semolina, etc., creating a “stack.” Top with Creamy Cilantro Lime Sauce, freshly chopped cilantro, and macadamia nuts.

Serve with a delicious Fume Blanc or Orvieto. Seriously – white wine with steak? YES! This time, it’s okay. Trust me.

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