Chuletón a la Plancha

308g / 10oz boneless rib eye

350g / 2-3 pcs confit parsnips, split lengthwise

60g mojo verde

1g cilantro sprigs

less 1 g lemon zest

less 1 g lemon juice

1/2 a lemon, seared on the plancha

Maldon Sea Salt, garnish

Cracked Black Pepper

Extra Virgin Olive Oil

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Cook to order:

     1. Season the portioned rib eye generously with kosher salt & cracked black pepper.

2. Sear the rib eye on the plancha, cook to desired temperature.
3. Season the parsnips with kosher salt & cracked black pepper.
4. Sear the parsnips on the plancha. Caramelize both sides, transfer to a sizzle platter & heat through in the oven.

To Plate:

1. Heat a large iron sizzle platter in the oven.
2. Season the hot parsnips with lemon, lemon zest, cracked black pepper, maldon sea salt.
3. While your rib eye is resting, plate the parsnips on one side of the sizzle platter (see photo).
4. Garnish the top of the parsnips with the cilantro sprigs.
5. Put 60g / 2oz of the mojo verde in a ramekin and set on the hot sizzle platter.
6. Slice the rib eye into 1/2 inch slices on a slight bias.
7. Transfer the rib eye to the platter, placed opposite the parsnips.
8. Add the griddled lemon adjacent to the ramekin of mojo verde.

At the pass:

1. Garnish with cracked black pepper, maldon sea salt, a healthy drizzle of extra virgin olive oil.