Seared Aurochs with Stinging Nettle Sauce
Seared Aurochs with Stinging Nettle Sauce is a dish that combines the rich, earthy flavors of the past with the modern techniques of today. The aurochs, an extinct species of wild ox, was once a staple of the human diet, and its meat is still prized for its gamey flavor. The stinging nettle sauce adds a bright, acidic note to the dish, balancing out the richness of the meat. This dish is a perfect example of how modern cuisine can be used to revive ancient flavors.
The aurochs was once a common sight in the forests of Europe, but it was hunted to extinction by the early 17th century. However, thanks to the efforts of conservationists, the aurochs has been brought back from the brink of extinction, and its meat is now once again available to diners. Stinging nettles are a common plant that has been used for centuries for both culinary and medicinal purposes. The leaves of the plant are covered in tiny hairs that contain formic acid, which can cause a stinging sensation when touched. However, when cooked, the formic acid breaks down and the leaves become safe to eat. The stinging nettle sauce in this dish adds a bright, acidic note to the dish, balancing out the richness of the meat.
Seared Aurochs with Stinging Nettle Sauce Seared Aurochs with Stinging Nettle Sauce Seared Aurochs with Stinging Nettle Sauce Seared Aurochs with Stinging Nettle Sauce
Prep time: 15 | Cook time: 15 | Serves: 2
Ingredients
  • 1 pound aurochs flank steak
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh stinging nettles, blanched and chopped
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup lemon juice
Instructions
  1. Preheat a grill or grill pan over medium-high heat.
  2. Season the aurochs steak with salt and pepper.
  3. Grill the steak for 5-7 minutes per side, or until cooked to your desired doneness.
  4. Let the steak rest for 5 minutes before slicing against the grain.
  5. While the steak is resting, make the stinging nettle sauce.
  6. Heat the olive oil in a small saucepan over medium heat.
  7. Add the garlic and cook until fragrant, about 1 minute.
  8. Add the stinging nettles and cook for 2 minutes, or until wilted.
Why It Works
  • The combination of the gamey flavor of the aurochs and the bright, acidic flavor of the stinging nettle sauce creates a complex and flavorful dish.
  • The searing of the steak creates a flavorful crust on the outside, while the interior remains tender and juicy.
  • The blanching of the stinging nettles removes the stinging hairs, making them safe to eat.