SERIOUS GREEN This recipe makes more salsa verde than you will likely use in one meal—and that’s a very good thing. It freezes nicely.
Photo: Alex Lau for The Wall Street Journal, Food Styling by Pearl Jones, Prop Styling by Vanessa VazquezThe Chef: Sohui Kim
Her Restaurants: The Good Fork, Insa and Gage & Tollner, all in Brooklyn, N.Y.
What She’s Known For: Cooking that deftly marries classic Korean and American flavors. Building neighborhood restaurants where joy is top priority.
AT HOME in Brooklyn, chef Sohui Kim has a freezer full of steaks ordered for the opening of her restaurant Gage & Tollner, scheduled for mid-March, now postponed indefinitely. “The good news: Steak freezes great,” she said. It’s also a quick, easy treat—and who doesn’t need that right now?
For her final Slow Food Fast recipe, Ms. Kim offers seared rib-eyes with an herbal salsa verde and garlicky mushrooms. Quarantine cooking rules apply: Swap in any cut of steak, type of mushroom or fistful of herbs you have. Taste as you go, season as you like, and the result will hit the mark: simple and delicious, with a welcome sense of the celebratory.
TOTAL TIME: 35 minutes SERVES: 4
4 (10-ounce) rib-eye steaks
Kosher salt and freshly
ground black pepper
1⅓ cups roughly chopped
flat-leaf parsley
4 cloves garlic
1 anchovy fillet
2 jalapeños, thinly sliced
1/2 cup plus 2 tablespoons
olive oil
11/2 tablespoon capers
3 tablespoons minced
shallots
1 lemon, cut into 4 rounds,
plus juice of 1/2 lemon
2 pounds mixed mushrooms,
cut into 1/2 -inch pieces
1 scallion, thinly sliced
11/2 tablespoons canola oil
1. Pat steaks dry and season well with salt and pepper.
2. Make the salsa verde: In a food processor, combine half the parsley, 3 cloves garlic, anchovy and 1 jalapeño. With motor running, drizzle in 1/4 cup olive oil, and continue blending until sauce is uniform and smooth. Finely chop remaining parsley and capers, and stir into sauce along with shallots. Stir in 1/4 cup olive oil and season with lemon juice, salt and pepper to taste.
3. In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add mushrooms and sauté until liquid evaporates and mushrooms brown, 5 minutes. Mince remaining garlic and add to mushrooms along with scallions and remaining jalapeño. Season with salt and cook until garlic is aromatic, about 1 minute. Cover to keep warm.
4. Set a heavy skillet over medium-high heat. Once hot, brush with canola oil. Working in batches if necessary, lay in steaks and sear until one side browns, about 3 minutes. Flip steaks and sear reverse side, about 3 minutes more. Continue cooking, flipping often, until steaks reach desired doneness (about 3 minutes for medium-rare). Transfer meat to a cutting board and let rest at least 10 minutes. Keep pan over medium-high heat and add lemon rounds, cut-side down. Sear until cut side browns, about 1 minute.
5. Serve steaks with sautéed mushrooms and seared lemon rounds on the side. Drizzle salsa verde on top.
Copyright ©2019 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8
"easy" - Google News
April 16, 2020 at 02:27AM
https://ift.tt/2K6OZKN
This Easy, Herby Sauce is Magic on a Steak - Wall Street Journal
"easy" - Google News
https://ift.tt/38z63U6
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "This Easy, Herby Sauce is Magic on a Steak - Wall Street Journal"
Post a Comment