Pizza Oven Trio: Fire-Roasted Salsa, Seared Ribeye & Mushrooms

Steps

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1. 1
   Pick fresh tomatillos, peppers, tomatoes, and onions, prep them, and drizzle with olive oil.
   ▶ ≈0:00
2. 2
   Place the veggies in a preheated skillet and fire-roast in the pizza oven for about 10 minutes until charred and softened.
   ▶ ≈0:08
3. 3
   Add the roasted veggies to a food processor with fresh herbs, fermented garlic, honey, tomato vinegar, salt, and pepper, then pulse into a chunky salsa.
   ▶ ≈0:20
4. 4
   Season the thick boneless ribeye heavily with salt and pepper on all sides, then lightly coat with grape seed oil.
   ▶ ≈0:27
5. 5
   Preheat the skillet until smoking hot, add the steak, and place it in the pizza oven, where precision temperature control and tapered flame technology give even convection and broiling heat.
   ▶ ≈0:33
6. 6
   After about 5 minutes, flip the steak and return it to the oven for a few more minutes, giving the fat cap extra time to render.
   ▶ ≈0:40
7. 7
   Slice the king trumpet mushrooms in half and sear one side directly in the rendered steak fat, then flip to finish cooking on the skillet.
   ▶ ≈1:04
8. 8
   Plate the steak, top with the seared mushrooms, and finish with the fire-roasted salsa before serving.
   ▶ ≈1:16