FOR THE STEAK
- 600g steak, at room temperature
- 2 tbsp smoked rapeseed oil
- 2 tbsp? seasoning
FOR THE BABY GEM
- 2 English baby gem, halved with cores intact
- 1 tbsp rapeseed oil
FOR THE RADISH SALAD
- 100g English radishes sliced very thinly on a mandolin or with a super sharp knife
- Edible flowers (Opp.)
- 50g mustard cress
- FOR THE LEMON DRESSING
- 25ml fresh lemon juice
- 50ml rapeseed oil
- 50ml extra virgin olive oil
- FOR THE CAESAR DRESSING
- 4 tbsp mayonnaise
- 2 anchovies
- 1 tsp garlic
- 15g finely grated Parmesan
- Squeeze of lemon
- FOR THE CHARCOAL PIZZA
2 charcoal/spirulina dough balls
- 2 tbsp wild garlic oil or flavoured oil of your choice
- 2 tsp of sea salt flakes
- Shaved Parmesan
- Sea salt and black pepper.
Brush the steaks with the smoked rapeseed oil and sprinkle over the seasoning. Place onto the tray and into the oven and cook for?? turning once.
Meanwhile make the Caesar dressing by mixing the ingredients for the dressing in a bowl with a hand blender and keep refrigerated until you need it. This can be made in advance. Make the lemon dressing by putting all the ingredients into a jar and shaking well. This can also be made in advance.
Once the steak is cooked remove from the tray and allow to rest. Use the same tray for the baby gem. Simply brush them with the oil and season with sea salt and black pepper. Place cut side down onto the tray, place in the oven and cook for 5-6 minutes.
Bring the oven back up to hot temperature and prep your dough. Brush all over with the oil but reserve a little for putting on after. Cook in the oven for 30-90 seconds turning every 30 seconds. When cooked place on boards and dress with the remaining oil.
To serve, slice the steak and divide between four plates. Place a baby gem half on each plate. Dress the radishes and cress with the lemon dressing and divide between the plates. Drizzle some Caesar dressing over the gem and top each with some Parmesan shavings. Finish with a few edible flowers on the radish salad and some slices of the garlic pizza bread.
How to... with delivita Joe
Our online tutorial videos
How to light your DeliVita oven
Founder, Joe Formisano talks you through the steps to get your DeliVita oven up and running.
The best method for cooking pizza
Joe Formisano - founder of DeliVita - demonstrates the best method for making and cooking pizza in a wood-fired oven.
How to prepare dough to make the perfect pizza
Using their own organic pizza dough, Joe Formisano demonstrates how to prepare the perfect pizza to be cooked in the DeliVita wood-fired oven.
How to use the DeliVita Pizza Peel
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the pizza peel!
How to use the our Wood Prodder
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the wood prodder!