Wednesday, May 16, 2012

Thanks, Mama. (and you're welcome)

This past Mother's Day, I was unable to spend it with my mama, so I made her a belated Mama Day dinner tonight. Thanks to a good buddy of mine, I had a t-bone steak and some black garlic (which I've never used), so I decided to have a little fun with this meal for my mama.

I was pretty set on most of the dish (steak and salad), but I took on the additional task of making risotto since I needed a starch. Due to my obsession with Anthony Bourdain, this was what took most of my time because I was obsessed with getting just the right consistency where it spreads across your plate when you spoon it out. What did I learn? Risotto is still needy.

Spice rubbed steak salad with risotto

I used bright spices on the steak to try and balance the earthiness of the charred lettuce and steak. It was complemented really nicely by the pungent sweetness of the vinaigrette.
(I did a basic version of this risotto, except with just garlic and onion)

1 t-bone steak
1/2 tbsp whole coriander seed
1/2 tbsp whole fennel seed
1/2 tbsp ground ginger
1 tbsp salt
1/4 tbsp pepper

1 head romaine heart
1 head black garlic
Rice vinegar
Vegetable oil

Take the steak out from the fridge and make sure it sits for at least 15 min before heating it. Preheat oven to 450. Place ovenproof skillet on medium high heat. Using a mortar and pestle, grind the spices together. Rub half on one side of the steak. When pan is hit, put steak seasoned side down and sear. Season the other half while it's down. After a few minutes (there should be nice caramelization) flip over and place in the oven. Cook in oven for 10 minutes. Remove from skillet and let rest for 10-15 minutes before removing from the bone and slicing.

While steak is cooking, prepare the dressing. Squeeze black garlic out and add a small squeeze of honey (about 1 tsp), small squeeze Sriracha to taste, splash rice wine vinegar, and salt and pepper. Mash garlic with a whisk and start streaming oil in until it's a dressing like consistency.

Split the romaine heart in half. Heat grill Pan to high, and rub inside of lettuce with oil, salt and pepper. Grill cut side down until you get nice chat marks and lettuce is minimally wilted, about 2 minutes.

Slice avocado, serve with the charred lettuce, dressing, and sliced steak. Make mom happy. (Well, at least as much as you can without getting a husband and grandchild for her...)

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