Это предварительный просмотр рецепта "Grilled Sirloin Steak with Seasonal Vegetables and Asian Flavors".

Рецепт Grilled Sirloin Steak with Seasonal Vegetables and Asian Flavors
by Monte Mathews

My

dear friend, Cate, who bears more than a passing resemblance to the other Kate,

the Duchess of Cambridge, came to lunch over the weekend. Cate, of course, asked that I not go to any

trouble. So I really didn’t. I wanted to give her treatment worthy of her

namesake, so I went on the hunt for a great salad to serve. Cate is not your seafood salad type—she’s

deadly allergic to shellfish. So that

was out. But what was in was steak. And

so off I went in search of steak salad recipe that would take as much advantage

as possible of the avalanche of perfect vegetables all grown within a mile of

our house. And boy, did I find one!

I

read R.S.V.P in Bon Appetit every month.

This column brings us Reader’s Favorite Restaurant Recipes. It’s my guess that those who take the time

to write must have been bowled over by whatever dish it is they want the recipe

for. They certainly outdo themselves to

be noticed by the Editors: Take, for instance, the request for the recipe I

used as the basis for my Grilled Steak Salad. George D. McCoy of Raleigh NC phrased

his request as follows: “Dear Bon Appetit, Please, Kind Person of Great

Influence, would you try to obtain the recipe for Grilled Hanger Steak from

Jujube in Chapel Hill NC?”. That kind of enthusiasm always

impresses me. So after a quick look at

the asian-inflected ingredient list, I was off making my version of Jujube’s recipe. I did

change out a couple of ingredients: I substituted local red radishes for the

Daikon in theirs. I also garnished the

dish with halved cherry tomatoes. And I

went for sirloin steak Jujube's Grilled Hanger Steak

with Cucumber Salad

instead of their hanger cut. It wasn’t until sitting down to

write this that I actually went to the Jujube website and much to my

astonishment, their version of this salad, pictured here, could not have looked

more different than mine! But if Jujube’s tastes half as good

as mine, I am sure that George D. McCoy of Raleigh NC would enjoy every

bite. Here’s my version of the recipe:

Recipe for Grilled Sirloin Steak with Seasonal Vegetables adapted from Jujube Restaurant, Chapel Hill NC

Make your life easier with this

OXO MandolineServes 4. This recipe requires a little forethought for

timing. Ideally, the steak should marinate overnight, especially if you use a

thicker cut like sirloin. If you go with

the original hanger steak, you can likely get away with the original recipe’s

admonishment to chill for ‘at least 3 hours’.

The salad also marinates for at least two hours. I did the steak the

night before, the vegetables in the morning, the grilling a 1/2 hour before

serving. The one piece of equipment that

will make your life infinitely easier making this dish is a mandolin. My OXO mandolin, a gift from my kids is one

of my prized possessions. Get one and

see!

1 2"

piece lemongrass, tough outer layers removed, lightly smashed, very thinly

sliced

For the final garnish:

2 cups cherry tomatoes, halved.

1/2 cup

chopped fresh cilantro

1/4 cup

chopped unsalted, dry-roasted peanuts

For Steak

Marinade:

1. Combine

lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable

plastic bag. Add steak; seal, turn to coat, and chill at least 3 hours, or,

preferably overnight.

1.

Whisk

vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber,

carrot, daikon, and onion and toss; season with salt and pepper. Cover and

chill at least 2 hours.

Meanwhile,

remove steak from marinade and let sit at room temperature 30 minutes.

2.

Prepare grill

for medium-high heat. Season steak with salt and pepper and grill, turning

occasionally, 8–10 minutes for medium-rare. Let rest 5 minutes before thinly

slicing.

3.

Drain salad.

Serve with steak, topped with cilantro and peanuts and cherry tomatoes.

DO AHEAD: Cucumber salad can

be made 4 hours ahead. Keep chilled.