This recipe for Szechuan flank steak with cucumber kim chee was served at a dinner presenting foods to reflect Florida's climate -- to be "tropical, textured and fun," says their creator, Marty Blitz.
Mr. Blitz is chef-owner of the Mise en Place restaurant in Tampa, Fla. His special dinner menu drew on regional fruits and vegetables, seasonings and flavors, including Cuban and Latin influences.
This recipe includes Asian elements, which Mr. Blitz says blend perfectly with New World flavors. The steak is rubbed with cayenne, Szechuan peppercorns, garlic and sesame oil.
Mr. Blitz's version of kim chee is different from the traditional spicy-hot condiment made of fermented vegetables and served at almost every Korean meal. This one is light and fresh, its cool cucumbers spiked with chili paste, soy sauce and vinegar.
SZECHUAN FLANK STEAK
In small bowl, combine seasoning ingredients. Brush both sides of beef steak with sesame oil. Sprinkle both sides evenly with garlic and seasoning mixture. Place steak in large food-safe plastic bag and refrigerate 2 hours (or overnight, if desired).
Remove steak from bag. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes until steak is medium rare to medium doneness, turning occasionally.
Carve steak diagonally across the grain into thin slices. Serve with cucumber kim chee.
Makes 6 to 8 servings.
CUCUMBER KIM CHEE
Stir together dressing ingredients. In large bowl, combine cucumbers and green onions. Add dressing; stir to combine.
Refrigerate, covered, at least 2 hours to allow flavors to blend.
Makes about 3 cups.
Note: Ground chili paste can be found in the Asian food sections of supermarkets and in Asian markets.
Recipe from National Cattlemen's Beef Association
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