Korean barbecue lacquered beef flank steak with rice cakes.
Make a paste of garlic, ginger, Asian pear, palm sugar, olive oil, lime zest, kaffir lime leaves, and Korean chili paste in soybean oil. Rub onto flank steak, marinate for 6 hours before wiping off. Season with salt and white pepper, sear, braise in a mixture of soy sauce, water, onions, garlic, ginger, Asian pear, palm sugar, and kaffir lime leaves. Braise covered for 90 minutes in a 325 degree oven in a coated cast iron casserole. Serve the braised flank steak lacquered with the reduced braising liquid. Also on the plate, thinly slice red kuri squash (or just yellow squash) cured in some of the same red chili paste with kaffir lime, lemongrass, lime zest, and salt; and griddled rice cakes made from sticky rice sauteed in caramelized shallots, ginger, finely chopped kaffir lime, lemongrass, salt, and white pepper with trimmed blanched Chinese budding kale, seasoned and dressed lightly in olive and sesame oils. Plate and serve. Your guests and family will love it! Even better the next day in a sandwich on some rustic crusty bread. Serve with a wonderful syrah or brunello.
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