Planet Green
READ MORE ABOUT:
1 Flat iron steak, 1-2 pounds
1/3 cup olive oil
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 small head Bibb or butter lettuce, cored and leaves separated
Chimichurri sauce, recipe follows
Pickled Carrots, Red and Daikon Radish, recipe follows
Sticky Rice
Pea Shoots for garnish
Slice the steak into 1/4-inch strips and set aside.
In a bowl, combine the olive oil, garlic salt, pepper, orange juice and orange zest. Mix well and add the sliced steak.
Cover with saran wrap; set aside to marinate for 2 hours.
Heat a large sauté pan on medium-high heat with 1 tablespoon of olive oil. Add the steak slices, in batches if necessary, and cook until nicely browned and caramelized, 1 to 2 minutes on one side and about 30 seconds on the other side. (Make sure that the strips of steak are not crowded.)
To Assemble
Plate 1 to 2 strips of meat in the center of each butter leaf.Top with sticky rice, pea shots and Pickled Radish.Top with 1 tablespoon of Chimichurri sauce.
Yield: 4 servings
Pickled Carrots, Red and Daikon Radish
2 carrots, peeled and sliced into half rounds
5 red radishes sliced into rounds
1/2 Daikon radish, peeled and sliced into small sticks
3/4 cup rice wine vinegar
1/2 cup sugar to a boil.
In a bowl, combine carrots, red and Daikon radish.
In a small saucepan, bring the rice wine vinegar and sugar to a boil. Remove saucepan from the heat and pour mixture over the vegetables. Cover with plastic wrap. Let sit for 10 to 15 minutes
1/3 cup olive oil
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 small head Bibb or butter lettuce, cored and leaves separated
Chimichurri sauce, recipe follows
Pickled Carrots, Red and Daikon Radish, recipe follows
Sticky Rice
Pea Shoots for garnish
Slice the steak into 1/4-inch strips and set aside.
In a bowl, combine the olive oil, garlic salt, pepper, orange juice and orange zest. Mix well and add the sliced steak.
Cover with saran wrap; set aside to marinate for 2 hours.
Heat a large sauté pan on medium-high heat with 1 tablespoon of olive oil. Add the steak slices, in batches if necessary, and cook until nicely browned and caramelized, 1 to 2 minutes on one side and about 30 seconds on the other side. (Make sure that the strips of steak are not crowded.)
To Assemble
Plate 1 to 2 strips of meat in the center of each butter leaf.Top with sticky rice, pea shots and Pickled Radish.Top with 1 tablespoon of Chimichurri sauce.
Yield: 4 servings
Pickled Carrots, Red and Daikon Radish
2 carrots, peeled and sliced into half rounds
5 red radishes sliced into rounds
1/2 Daikon radish, peeled and sliced into small sticks
3/4 cup rice wine vinegar
1/2 cup sugar to a boil.
In a bowl, combine carrots, red and Daikon radish.
In a small saucepan, bring the rice wine vinegar and sugar to a boil. Remove saucepan from the heat and pour mixture over the vegetables. Cover with plastic wrap. Let sit for 10 to 15 minutes
-
- {}
