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1. Broiled T-bone Steaks with Parsley Butter and a Summer Green Bean Salad

2. Pacific Rim Beef Salad with Sesame-Ginger Dressing

Book Description

The Steaklover's Companion by Frederick J. Simon, executive vice president of Omaha Steaks, the mail order meat company, serves up information as plain and unadorned as a slab of meat in a steakhouse. There's some history in the introduction written by Merle Ellis, a.k.a. "The Butcher," a food personality who focuses on meat. He also explains where steaks come from on the steer and how the various cuts differ. The meat of the book consists of 170 recipes, many contributed by chefs. These tend to

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Steaklover's Companion : 170 Savory Recipes from America's Greatest Chefs

Authors: Frederick J. Simon

Date: May 1997

ISBN: 0060187816

Publisher: HarperCollins

Hardcover

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Contemporary Pacific Rim cuisine has become immensely popular on the West Coast and in Hawaii over the last few years, inspired by chefs such as Wolfgang Puck (Chinois-on-Main in Venice, California), Roy Yamaguchi, and Alan Wong in Hawaii, among many others. This cuisine is based on using flavors and ingredients from different Asian countries, such as Japan, China, Thailand, Vietnam, and Indonesia, and combining them in innovative ways, often in a distinctly American context or style. California is, after all, very much a part of the Pacific Rim. This salad, with its delicious Asian nuances, is a fine example of this exciting style of eating. The plum sauce in the marinade (also called duck sauce) is a sweet-and-sour Chinese condiment made with plums and apricots that, like the pickled ginger in the dressing, is available in most supermarket Asian food sections.

Serves 4

• For the Marinade:

• 2 teaspoons sesame oil

• 1 teaspoon soy sauce

• 2 garlic cloves, minced

• 1 teaspoon freshly cracked black pepper

• 1 teaspoon Chinese plum sauce

• 1 small serrano chile, seeded

• and minced, or 1/4 teaspoon cayenne chile powder

• For the Steaks:

• 2 boneless strip sirloin steaks,

• about 10 ounces each

• For the Sesame-Ginger Dressing:

• 1/2 cup unseasoned rice vinegar

• 1/3 cup julienned pickled ginger

• 1/4 cup sesame oil

• 1 tablespoon soy sauce

• 1 garlic clove, minced

• For the Salad:

• 1 small head Bibb or butter

• lettuce, leaves separated, or mizuna lettuce

• 1 bunch watercress, stemmed

• 1 red onion, julienned

• 1 red bell pepper, seeded and julienned

• 1 cup bean sprouts

• 2 scallions, sliced on a diagonal

• 1 cucumber, peeled, seeded, and sliced on a diagonal

• 1 tablespoon sesame seeds, for garnish

1. Thoroughly combine all the marinade ingredients in a large dish. Turn the steaks in the marinade and cover the dish with plastic wrap. Marinate at room temperature for at least 1 hour, turning the steaks once. Or, alternatively, refrigerate overnight (in which case, bring to room temperature before sautÇing).

2. To prepare the dressing, whisk together all the ingredients in a mixing bowl until emulsified. Set aside.

3. Remove the steaks from the marinade and pat dry. Heat a dry, heavy sautÇ pan or skillet and sear the steaks over medium-high heat for about 4 minutes per side, until just medium-rare. Remove the steaks from the pan and let rest.

4. Toss all the salad ingredients together with the dressing in a large mixing bowl.

5. Toast the sesame seeds in a dry skillet over medium-high heat for 45 seconds to 1 minute, tossing continuously, until golden brown and shiny.

6. To serve, cut the steaks into thin slices. Place a mound of tossed salad in the center of each serving plate and top with the steak slices. Sprinkle the toasted sesame seeds on top and serve.

More From This Book:

1. Broiled T-bone Steaks with Parsley Butter and a Summer Green Bean Salad

2. Pacific Rim Beef Salad with Sesame-Ginger Dressing

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