Copper Bar Ranch Sirloin Steak, Salt & Juniper Roasted Beets, Cured Wild Berries, Buttermilk Creamed Horseradish
For the Sirloin
8 large egg whites
½ cup cornstarch
4 ounces fresh ginger, washed, thinly shaved
¼ cup tamari soy sauce
1/4 cup sugar
3 1/2 to 4 pound boneless sirloin steak
Kosher salt and freshly ground black pepper
For the Cured Berries
36 ounces mixed wild berries, such as blackberries or blueberries, stemmed and rinsed, allow to air dry
2 tablespoons plus 1 teaspoon kosher salt
1 teaspoon caraway seeds, lightly toasted, cracked fine
For the Salt & Juniper Beets
2 pounds kosher salt
2 cups cool water
1 ounce juniper berries
2 to 3 star anise, crumbled
12 medium sized beets, about 4 ounces each, washed well
For the Buttermilk Creamed Horseradish
4 ounces grated fresh horseradish, peeled and grated on a microplane
1 tablespoon kosher salt
1 teaspoon sugar
1/2 teaspoon dry mustard powder
1/4 cup white balsamic vinegar
8 ounces creme fraiche
10 tablespoons sour cream
1/2 cup thick buttermilk
2 teaspoons kosher salt
Make the steaks: Whisk the egg whites, cornstarch, ginger, tamari and sugar together in a large bowl until incorporated. Add the steaks to the “velveting” mixture and rub into the meat very well. Transfer to a roasting pan and place in the refrigerator. Allow to marinate for a minimum of 4 hours, up to overnight. After the steaks have marinated, remove from the liquid, brush off any excess sliced ginger, rinse completely in cool water. Pat the steaks dry with a towel and transfer to a wire rack and allow to dry completely. The drier, the better sear and crust.
To cook the steaks, season the dry steaks with salt and fresh cracked pepper. Preheat a grill or plancha to very high heat. Sear to caramelize each side, about 3 to 4 minutes per side for medium rare.
Make the cured berries: Mix the salt and cracked caraway seed together. Place the berries in a bowl, add the salt/spice mixture. Toss well and make sure the berries are coated evenly. Cover the bowl with plastic or a towel. Set the berries aside and allow them to cure for 1 to 2 hours, depending on size of the berries, smaller ones cure faster, so less time. Transfer the berries to a mesh strainer or colander and rinse well under cool water. Transfer to an elevated wire rack and allow to dry before serving.
Make the beets: Preheat oven to 350 degrees. Mix the salt with the spices in a large bowl and to distribute the spices evenly. Add the water and mix with the salt/spices. It should feel and look like wet sand. In a roasting pan (with 2” walls) spread a layer of the salt crust across the bottom of the pan. Place the beets on top of the salt crust in a single layer, with a small space between each beet and press firmly. Take the remaining salt crust and pack on top and around the beets so they are completely covered. Place the pan in the oven and roast until very tender, 1 1/2 to 2 hours. Remove from the oven and allow to cool slightly. Using a mallet, heavy spoon, or back of a knife and break the salt crust.
Remove the beets and set aside until cool enough to handle. Remove the top, peel the beet, and cut into large “meaty” wedges, 6 to 8 pieces/wedges per beet.
Make the creamed horseradish: Place the horseradish, 1 teaspoon kosher salt, dry mustard and vinegar in a mixing bowl and using a fork or back of a spoon, smash/mash the ingredients until well incorporated. This is the “creaming” technique. Set these ingredients aside for 10 minutes and allow to the flavors to develop. Add the creme fraiche, sour cream, buttermilk and remaining 2 teaspoons salt and. Mix together and adjust seasoning with salt as needed. If too spicy, you can add more crème fraiche, sour cream, or buttermilk.
To serve, slice the steak and serve with the beets, berries and buttermilk creamed horseradish.