{"id":27435,"date":"2016-05-24T09:30:56","date_gmt":"2016-05-24T09:30:56","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=27435"},"modified":"2016-05-24T09:30:56","modified_gmt":"2016-05-24T09:30:56","slug":"recipe-hasselback-steak","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2016\/05\/24\/recipe-hasselback-steak\/","title":{"rendered":"[recipe] Hasselback Steak"},"content":{"rendered":"

\"hasslelback_steak0\"<\/a> \"hasslelback_steak\"<\/a><\/nobr><\/p>\n

For the mushrooms:
\n2 tablespoons oil
\n1 shallot, finely chopped
\n2 cups mushrooms, quartered
\nsalt and pepper to taste<\/p>\n

For the steak:
\n300g thick-cut sirloin steak
\n2 tablespoons canola oil
\nsalt and pepper to taste (be generous)<\/p>\n

For assembly:
\n100g cream cheese, softened
\n2 egg yolks
\n10g chives, chopped
\n30g grated Parmesan<\/p>\n

Preparation:<\/p>\n

Preheat oven to 400F\/200C.<\/p>\n

Heat oil in a pan over medium heat. Add shallots, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.<\/p>\n

In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.<\/p>\n

On a cutting board, season both sides of the steak with salt and pepper.<\/p>\n

Cut about 3\/4 of the way through the steak, making the incisions 1-inch part.<\/p>\n

Pack a spoonful of the mushrooms mixture into each cut in the steak.<\/p>\n

Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"

  For the mushrooms: 2 tablespoons oil 1 shallot, finely chopped 2 cups mushrooms, quartered salt and pepper to taste For the steak: 300g thick-cut sirloin steak 2 tablespoons canola oil salt and pepper to taste (be generous) For assembly: 100g cream cheese, softened 2 egg yolks 10g chives, chopped 30g grated Parmesan Preparation: Preheat…<\/p>\n

Read More “[recipe] Hasselback Steak”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-27435","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-78v","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/27435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=27435"}],"version-history":[{"count":2,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/27435\/revisions"}],"predecessor-version":[{"id":27439,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/27435\/revisions\/27439"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=27435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=27435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=27435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}