Grilled Beef with Infused White Truffle Salt

Grilled Beef with Infused White Truffle Salt

Posted by:

Jacobsen Salt Co.

Posted on:

May 24, 2016

For the Steak
For the Spring Asparagus Salad
  • 2 bunches asparagus
  • 2 Tbsp quality olive oil
  • 1 tsp Pure Kosher Sea Salt
  • 4 spring onions
  • 1 lb new potatoes, boiled in salted water and cooled to room temp
  • 1 bunch basil

For the Dressing

Shop The Recipe

Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Infused White Truffle Salt-image

Infused White Truffle Salt


Raw Wildflower Honey-image

Raw Wildflower Honey


Raw Blackberry Honey-image

Raw Blackberry Honey


Raw Alfalfa Honey-image

Raw Alfalfa Honey


Seared or grilled beef combined with white truffle is a match made in heaven. You can use flank steak, tenderloin, ribeye, or similar cuts of premium beef. 


Serves 4­ to 6



    To make the steak: Rub meat with the grapeseed oil and season with Pure Kosher Sea Salt. Preheat the grill on high and let the steak come up to room temperature. Grill the steak on high for about 6 minutes on each side. Remove from heat and let the steak rest.

    To make the salad: Whisk together the dressing ingredients and set aside. Wash and trim the asparagus. Peel the bottom half of the skin off if the stalks are large. Toss with about 2 Tbsp of olive oil and 1 tsp Pure Kosher Sea Salt. Grill gently until just tender, about 3 minutes. Let cool and cut into 2 inch pieces. Thinly slice the spring onions. Toss the asparagus, onions, and boiled potatoes together with the dressing.

    To serve: Slice the steak against the grain and finish with White Truffle Salt. Finish the salad with a generous garnish of torn basil. If you want to splurge, shave some actual truffle on top.