Two of my favorite things to eat are steak and asparagus and what better way to cook them than with some pink Himalayan Sea Salt! I am going to share with you a couple of easy peasy recipes for these two favorites and also a different way to cook them. We're going to use a Pink Himalayan Salt Plate.
This one is made by Charcoal Companion and is only $34.99
First off, place your salt plate in a cold oven, bring the temperature of both the plate and the oven up at the same time.
While it's heating up, prepare your asparagus in the same way you would if preparing it in a more conventional way. Wash, dry, trim the "ugly ends" and then lightly toss with olive oil and ground black pepper.
Once a temperature of 400° is reached for the oven and plate, place your asparagus on the plate, careful to leave a small space between them. When the asparagus starts to brown on the bottom side, gently, using a metal spatula, turn them over and continue roasting until it's done. As it turns out, cooking it this way makes it less saltier than if you seasoned it as you normally would. Very tasty and healthy. Even my teenaged son would eat this!
Now, let's try cooking a steak on our salt plate.
As we've already seen, you can cook a variety of foods on this salt plate. Let's go from vegetables to meat. You can actually use the same plate you used when cooking the asparagus without even having to cool or clean it. But this time, we're going to pretend like we're just starting out for the first time.
So, lets start by heating up our brand new Himalayan Salt Plate. Place it directly on your stove over medium low heat. If you have a glass top stove, place a metal ring of sorts between the plate and the stove to give it a little lift. The slower you heat it, the longer it retains the heats. Heat on medium low for 15-20 minutes or until it has heated to 200°. At this point, increase the temperature every 10 minutes, going from medium low, to medium, to medium high, to high until the temperature reaches 500°. This should take about 30-40 minutes. If you don't have an infrared thermometer, simply drip a couple drops of water onto the plate and if they sizzle and quickly disappear, then you're good to go.
Note: If the plate is not hot enough, you will end up over salting the meat and also cause the plate to degrade faster.
Place your thinly sliced steaks onto the plate and cook for approximately 5 seconds for medium rare steak. Using a metal spatula, turn the meat over and cook for 5 more seconds. Of course if you like it cooked a little more, just increase the time by about 5 seconds or so. When done, remove meat from the salt plate.
Note: Moisture in the food will pick up more of the salt and fatty foods will repel it. Take this into consideration when seasoning your food beforehand. Also, the salt will tenderize tougher cuts of meat.
At this point, you can continue to cook something else on this salt plate. All you have to do is scrape off any accumulating food as it builds up. Just remember, there are no lips on this salt plate so any moisture (water, juice, grease, etc.) will run off the side, so be sure to keep a towel hand to wipe this up.
To clean up, allow the Himalayan Salt Plate to cool to room temperature or at least 1 hour. Moisten a sponge and gently wipe any built up "crud" from your cooking experience. DO NOT USE SOAP!!!! No worries though, because the antimicrobial properties of salt keep your plate ready for future use. Use as little water as possible when cleaning. Dry thoroughly with paper towels and place in a drying rack. When completely dry, place in an area with little to no humidity.
Don't worry if it takes on the color of previously cooked food as this is natural.
Treat your Himalayan Salt Plate with lots of love and care and you'll have it around for a long time. Of course, since salt is a soft cooking surface, overtime it will get cracks and crevices until it finally breaks in to. But that's ok...it just means you're getting a lot of good use out of it!