Akudjura-Crusted Ribeye Steak Recipe
Akudjura (Solanum centrale), native to Australia’s arid regions, yields tiny tomato-like berries that are yellow when fresh. They taste similar to sun-dried tomatoes with an added sweet tone of caramel. Akudjura works well in place of sun-dried tomatoes and is used to flavor sauces for meats and poultry.
What to buy: Although the color of akudjura can vary according to the amount of rain when it was grown, this has no effect on quality. Look for akudjura with a consistency no softer than a raisin.
If you like, you can substitute salmon fillets for the steaks.
- 2 tablespoons ground akudjura
- Kosher salt
- Black pepper
- 4 rib-eye steaks (or 4 salmon fillets)
- Spread akudjura combined with kosher salt and black pepper to taste onto both sides of rib-eye steaks or salmon fillets.
- Heat a heavy skillet (preferably cast-iron) until it just begins to smoke. Add a little oil, then place the steaks in the skillet. Sear them on both sides until the akudjura caramelizes, reducing the heat, if necessary, to cook the steaks to the desired doneness. Transfer the steaks to a platter, cover with aluminum foil, and allow to rest for 5 to 10 minutes so the juices are evenly distributed. Remove foil and serve.
Beverage pairing: Tenuta TreRose Vino Nobile di Montepulciano, Italy. With the sweetness and acid of the akudjura berries, a red wine with a little punch is needed, so we turn to a Sangiovese-based wine for its tart berry flavors, wonderful earthiness, and some acidic bite.
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