Grass-Fed Beef Burgers

It has been a really long time since I made a hamburger.  Turkey and chicken burgers, sure, but not beef.  I limit my beef consumption to once a month, and a contributing reason for that is the difficulty in finding grass-fed beef (which is healthier and more environmentally friendly) in grocery stores.  Well I have good news, people.  It is becoming more common.  I happened upon a 1-pound package of organic, grass-fed ground beef at Trader Joe's this weekend!  Miracle of miracles.

The beauty of grass-fed beef, among other things, is that it has a unique flavor of its own that doesn't require a lot of doctoring.  This burger recipe seemed like the best way to use it, since it is so uncomplicated.  A simple combo of Dijon mustard and Worcestershire sauce, some salt and pepper, and voila.  Sure you can top it with ketchup, mustard, whatever you like after you're done.  Some good quality aged white cheddar is a nice addition (as pictured above).  But the burger itself has a fantastic depth of flavor that is hard to compete with.

Now that I've found grass-fed ground beef I'm not going to start eating it every week, but it definitely makes me feel good about my monthly beef consumption.  Eco-conscious meat eaters (no that is not a paradox), rejoice.

Grass-Fed Beef Burgers

serves 2

INGREDIENTS:

1 pound organic, grass-fed lean ground sirloin or chuck (85:25)

1 1/2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

kosher salt and freshly ground pepper

cooking spray

2 thin slices of aged white cheddar (or other cheese)

2 whole wheat hamburger buns, toasted if desired

DIRECTIONS:

1.  Heat a grill pan over high heat.  While it preheats, use a fork to gently combine the ground beef, mustard, Worcestershire, and salt and pepper (to taste) in a bowl until well combined.  Divide into two patties no thicker than an inch each, and create a slight indentation in the middle of each patty so they don't puff up too much in the middle.

2.  Spray the preheated grill pan with cooking spray and add the patties to the pan.  Sear for about one minute on each side, then reduce heat to medium-high and cook for about 5-8 minutes per side, to desired doneness.  

3.  When burgers are just about done, place a slice of cheese on each patty and tent with foil.  Turn off the heat and let sit for a couple of minutes.   Place the patties onto the buns and serve.

Enjoy!

Tangelo Broccoli Beef

The season for tangelos is drawing to a close, but the ones that are still available are extremely juicy.  It seemed criminal not to attempt to use that excessive juice in a savory meal.  I just had to try it.

If you're not familiar with tangelos, they are the tart cousin of the orange - in fact, they are a cross between tangerines and pommelos.  They can be fairly sharp, almost unpleasantly so, in my opinion.  But they are so incredibly juicy that they definitely beat their citrus cousins in that category. 

Instead of a more traditional Broccoli Beef recipe, I thought I would combine that concept with a citrus sauce featuring our friend the tangelo.  The result is a slightly sweet, beautifully juicy (how many times can I use that word in one blog post?) and subtly unusual meal.  I threw in otherwise common ingredients for an Asian dish, to let the tangelo truly stand out.  The result was a quick and easy stir fry that is anything but pedestrian.

Use any cut of beef you like - I tend to go for leaner cuts, but anything would work here.

Tangelo Broccoli Beef

serves 3

INGREDIENTS:

1 tablespoon canola oil

florets of 1 head of broccoli, cut into uniform pieces

3/4 lb. to 1 lb. top sirloin, visible fat removed, cut into 1/4" strips

pinch of salt

juice of 1 large tangelo (about 1/3 cup of juice)

2 teaspoons Sriracha or other hot chile sauce

1 teaspoon toasted sesame oil

1 teaspoon low sodium soy sauce

1 teaspoon cornstarch

2 teaspoons grated fresh ginger

1 scallion, thinly slice

toasted sesame seeds for garnish

DIRECTIONS:

1.  Heat the oil in a wok or large skillet over high heat.  Add the broccoli and cook, stirring constantly and shaking the pan on occasion, for about 1 minute, until broccoli is bright green.   Add steak and season with salt.  Continue cooking, stirring constantly, until most of the pink is gone from the beef.

2.  Whisk the tangelo juice, hot sauce, sesame oil, soy sauce, cornstarch, and ginger together in a small bowl until well combined.  Pour over the beef and broccoli and reduce heat to medium.  Stir in the scallions. Continue to stir and cook until the beef and broccoli are coated in a tangelo glaze.  

3.  Serve with toasted sesame seeds if you like.  This is great over brown rice, but soba noodles would work nicely too.

Enjoy!

Grilled Steak & Greens with Tomato Vinaigrette

This is a fun and delicious meal for a weeknight.  It's like a preview of summer dining.  I know it's not officially tomato season yet, but I got these amazing greenhouse-grown tomatoes in my CSA bag and decided to take full advantage.  You can, of course, bookmark this one for when tomatoes are properly in season!

Thanks to a grill pan, you can grill any time of year.  And there's no need to stop with just the meat - veggies can go on the grill too.  Even lettuce!  This is a fun twist on a steak salad - it's served warm (though of course the leftovers would be great cold, too) and topped with a delicious cross between vinaigrette and pico de gallo.  It's different, it's yummy, it's what's for dinner tonight.  And it's a great use of my once-a-month beef.

Grilled Steak & Greens with Tomato Vinaigrette

adapted from Eating Well in Season

serves 2

INGREDIENTS:

2 medium vine-ripened tomatoes, diced

1 tablespoon extra virgin olive oil, divided

1 tablespoon grated parmesan cheese

1/2 tablespoon balsamic vinegar

1 tablespoon chopped fresh parsley

salt and freshly ground pepper

1 small clove garlic, minced or pressed

1 small head of escarole or romaine, outermost leaves removed

1/2 to 3/4 pound sirloin steak, trimmed; about 1 inch thick

DIRECTIONS:

1.  Preheat grill pan over medium-high heat. 

2.  Combine tomatoes, 1/2 tablespoon oil, parmesan, balsamic, parsley, and a pinch of salt and pepper in a small bowl.  Stir to combine; set aside.

3.  Combine remaining 1/2 tablespoon oil with the garlic in a small bowl.  Cut the lettuce in half length-wise (keeping the root intact) and brush the cut side with the oil-garlic mixture.  Place on the grill pan and cook, turning occasionally, until char marks form and the inner leaves are softened, about 3-4 minutes.  Set aside to cool; then chop into bite-sized pieces.

4.  Oil the pan lightly if necessary.  Season the steak lightly with salt and pepper and place on the grill pan.  Cook, turning once, until desired doneness; about 10 minutes total for medium.  Remove from pan and let rest a few minutes before slicing.

5.  Serve the sliced steak over chopped lettuce, and top with the tomato vinaigrette.

Enjoy!

Sirloin with Grainy Mustard Sauce and Steak Fries

This is a hearty, rib-sticking meal.  And yet you don't feel like you need to be rolled home afterward.  It's that typical Ellie Krieger magic.  She takes what should be heavy and heartburn-inducing and somehow makes it refreshing.  Who knew such a thing was possible?

All you need to know is that this is a delicious meal.  Beautiful sirloin steak topped with a spicy, tangy sauce, and accompanied by crisp-on-the-outside-fluffy-on-the-inside fries.  I don't think I need to say any more.

Sirloin with Grainy Mustard Sauce and Steak Fries

adapted from Ellie Krieger's So Easy

serves 2

INGREDIENTS:

The Fries

Cooking spray

1 russet potato, scrubbed

1 1/2 teaspoons canola oil

salt

The Steak

2 teaspoons canola oil

1/2 shallot, finely chopped

1 tablespoon all-purpose flour

1 cup low-sodium veggie or chicken broth

1 boneless sirloin steak, about 3/4 pound

salt to taste

freshly ground pepper to taste

1 1/2 tablespoons whole-grain mustard

DIRECTIONS:

1.  Start the fries first.  Preheat toaster oven to 450.  Line a baking sheet with foil and spray with cooking spray.  Cut the potato into wedges and toss with oil.  Lay out on the baking sheet. Bake for 30-40 minutes, or until browned and crispy on the outside.  Sprinkle lightly with salt.

2.  In a small saucepan, heat 1 teaspoon of oil over medium heat.  Add shallot and cook, stirring, until softened, about 2 minutes.  Stir in flour and cook for 30 seconds.  Stir in broth, bring to a boil, and cook until reduced by half, about 10 minutes.

3.  Meanwhile, cook the steak.  Pat dry with paper towels and sprinkle both sides lightly with salt and pepper.  Heat remaining 1 teaspoon oil in a heavy skillet over medium-high heat.  Add the steak and cook, turning only once, about 5 minutes per side or to desired doneness.  Set aside to rest and tent with foil.

4.  Add the shallot sauce to the skillet where you cooked the steak, and bring to a simmer over low heat.  Stir and scrape up the browned bits from the pan.  Stir in mustard, and season to taste with salt.

5.  Thinly slice the steak and serve topped with the sauce, alongside the fries.

Enjoy!

Steak with Whiskey Sauce

Some cookbooks are just too good to pass up.  I try to avoid really butter-laden, gluttonous meals, but when the beloved Pioneer Woman's cookbook came out last week, I had to have it.  Her blog is my favorite of all the blogs I read (and there are many), more for her wit and her stunning photography than the recipes themselves.  You see, PW is not afraid of butter.  I'm not either - in fact, I love it - but I use it in moderation because I try to keep my meals on the healthier side.

So tonight I decided to experiment with one of her dishes, and make it a bit more heart healthy.  I changed up a few things,  but the spirit of this dish is still there.  This is a delicious steak with a simple yet unusual sauce.  We don't normally have whiskey in the house, but I'm glad we happened to have some right now, because this is a sauce I plan to make again and again.

I definitely recommend serving this on a bed of sauteed veggies.  We had ours with some baby bok choy, which soaked up some of the extra sauce and made for a nicely rounded meal.

Steak with Whiskey Sauce

adapted from The Pioneer Woman Cooks

serves 2

INGREDIENTS:

2 1/2 tablespoons unsalted butter

2 tablespoons canola oil

3 tablespoons diced onion

1/4 cup whiskey

1/4 cup low sodium beef broth (chicken broth will work too)

salt and freshly ground pepper

1/4 cup milk

10 to 12 oz. top sirloin steak, trimmed and cut in half

DIRECTIONS:

1.  Melt 1 tablespoon of butter with 1 tablespoon of oil in a small skillet over medium heat.  Add onion and cook until brown, about 4 minutes.

2.  Turn off the burner when the onion has browned, and add the whiskey.  Stand back just to be on the safe side.  When most of the whiskey has evaporated off, turn on the burner to medium and pour in the broth.  Season to taste with salt and pepper.

3.  Whisk in another 1/2 tablespoon of butter, and allow the mixture to bubble for about 30 seconds.  Reduce heat to low, and whisk in the milk.  Allow to simmer on very low heat while you prepare the steaks.  Stir occasionally.

4.  Melt remaining tablespoon of butter with remaining tablespoon of oil in a large skillet over medium-high heat.  Season both sides of the steak(s) with salt and pepper, then add to the hot skillet.  Cook about 4 minutes per side for medium rare, depending on the thickness of your steak.

5.  Plate the steaks and spoon the sauce over each one.   You might have some leftover sauce.

Enjoy!

Beef with Broccoli

Beef with broccoli was always one of my favorite things to order in Chinese restaurants. I had oodles of broccoli in the fridge that needed to be used, so I thought I'd partake in my monthly beef in the form of one of my favorite Asian dishes.

This is a very easy recipe. Like any stir fry, it requires that you do all the prep work first before you start cooking. You need to be ready to throw things into the pan and keep an eye on them, keeping things moving almost constantly. Don't try to multitask here. Follow the directions and you'll be rewarded with a flavorful, reminiscent-of-takeout-from-your-favorite-Chinese-joint meal.

If you want to make it spicy, chop up a chile and throw it in with the veggies. Or if you want to just add a hint of extra flavor, sprinkle toasted sesame seeds over the top of your meal before serving.

Beef with Broccoli
adapted from Bon Appetit Fast Easy Fresh Cookbook
serves 3

INGREDIENTS:

3/4 pound thin ribeye or flank steak
4 1/2 tablespoons plus 1/2 cup low sodium vegetable broth
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons cornstarch
2 1/2 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons toasted sesame oil
2 teaspoons grated fresh ginger
2 cups broccoli florets
1 red bell pepper, seeded and chopped

DIRECTIONS:

1. Trim excess fat from steak. Cut it into evenly sized pieces, no more than 1/4 inch thick and 3 inches long. Combine beef, 1 1/2 tablespoons broth, 1 tablespoon vegetable oil, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a medium bowl and stir to coat. Refrigerate for 30 minutes.

2. In a small bowl, combine 3 tablespoons broth, wine, sesame oil, remaining 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons soy sauce in a small bowl for sauce, stirring to dissolve cornstarch completely.

3. Heat 1 tablespoon vegetable oil in a heavy large skillet over high heat. Add beef with marinade and stir fry until no longer pink, about 1 1/2 minutes. Transfer to a plate.

4. Add remaining 1/2 tablespoon of oil to pan and heat over high heat. Add ginger; stir carefully (oil will spit at you) for about 30 seconds. Add broccoli and stir fry until dark green, about 1 minute. Add bell pepper and remaining 1/2 cup broth. Cover, reduce heat, and simmer 3 minutes, or until broccoli is crisp tender.

5. Return beef and juices to the skillet. Stir the sauce in its small bowl, and add to the skillet, tossing and stirring until sauce thickens, about 30 seconds. Serve over rice, or on its own.

Enjoy!

Grilled Steak and Romaine

This meal is so incredibly easy, and yet looks and tastes rather gourmet. You can definitely impress company with this one, and it requires so little effort that they'll be amazed.

The steak is pretty obvious - simply marinated and grilled. But the romaine is quite another matter. You see, I get a head of romaine lettuce in every single one of my CSA bags, and I'm starting to get a little bored with it. It's a great bed for salads, but who wants another romaine salad again? I had seen on a couple of different Food Network shows recently this new variation on romaine salad - grilling the romaine. Who knew? It brings out this whole other level of flavor that no one gave it credit for.

The romaine gets slightly caramelized and sweet; the leaves wilt just a bit, but the heart stays crunchy. It serves as a wonderful backdrop to the steak, but of course it could be used in all sorts of ways. Try it - if you don't like it, you can have my next head of romaine.

Grilled Steak and Romaine
serves 2

INGREDIENTS:

1/4 cup plus 2 teaspoons extra virgin olive oil
3 cloves garlic, chopped
3/4 lb. NY strip steak, about 3/4 inch thick, trimmed
freshly ground pepper
cooking spray
1 head of romaine
salt to taste
red wine vinegar for drizzling

DIRECTIONS:

1. Pour 1/4 cup olive oil into a shallow casserole (or similar) dish. Add the garlic, followed by the steak. Turn the steak to coat. Season generously with pepper. Cover and marinate for 30 minutes, or up to overnight. (If you are marinating longer than 30 minutes, refrigerate).

2. When ready to cook, heat a grill pan over high heat. When it's hot, spray with cooking spray and cook the steak to desired doneness, about 6 minutes per side for medium rare. Set aside to rest and tent it with foil.

3. While steak is cooking, remove outer leaves of romaine. Cut in half lengthwise, down the middle, leaving most of the stem in tact so the leaves are held together. Brush lightly with olive oil on both sides and season with salt.

4. Wipe the grill pan with a paper towel to absorb excess juices. Reduce heat slightly to medium-high. Place the romaine onto the grill pan and cook, about 2 minutes per side, until beginning to caramelize and just starting to wilt. Serve drizzled just slightly with red wine vinegar.

Enjoy!

Grilled Steak with Fresh Corn Salad

Occasionally I stumble upon a recipe that I just know will be a home run with my husband. This is one of those recipes. What's not to like? It's the definitive summer meal - grilled steak alongside a salad filled with fresh summer produce, including grilled sweet corn. I believe the reaction you're having is something along the lines of 'Yum.'

The steak is really a no-brainer, brushed with a simple garlic marinade. The veggies don't need a lot of help if you get good ones. The bell pepper and corn came from my CSA bag, the cucumber from the farmers market, and the tomato from a friend's garden. It doesn't get any better than that.

Except to throw in the usual mention that yes, it's healthy!

Grilled Steak with Fresh Corn Salad
adapted from Eating Well magazine
serves 2

INGREDIENTS:

1 teaspoon minced garlic
2 teaspoons extra virgin olive oil
salt
2 small New York strip (or similar) steaks, trimmed
2 ears corn, husked
1 medium tomato, chopped
1 small red bell pepper, diced
1/2 large cucumber, peeled, seeded and chopped
1 tablespoon red wine vinegar

DIRECTIONS:

1. Preheat grill or grill-pan to high.

2. Combine garlic, 1 teaspoon oil and a pinch of salt in a small bowl. Brush the mixture on both sides of the steaks. Place steaks and corn on the grill. Grill steaks 3 to 4 minutes per side for medium (or to desired doneness). Let them rest while the corn finishes cooking. Grill the corn, turning to cook all sides, until some kernels are slightly charred, about 6 minutes total. Let stand until cool enough to handle.

3. Remove corn kernels from the cobs using a sharp knife. Combine with tomato, bell pepper, and cucumber in a medium bowl. Stir in vinegar, remaining teaspoon of oil, and a pinch of salt. Slice steaks and serve with the salad.

Enjoy!

Grilled Steak Sandwiches with Chimichurri

I've said it before, and I'll say it again. When you restrict your beef intake to a once a month thing (as I do), you'd better make that once a month experience really worthwhile. Here is an excellent and easy recipe that certainly accomplishes this. It's absolutely brimming with intense flavor, and is so satisfying you won't believe it. Yes, it's that good.

Chimichurri is Argentina's answer to pesto, and I have to say, I think it wins. Pesto is fabulous too (and will be featured later this week), but chimichurri is simply incredible. It's spicy and herby, and with good quality extra virgin olive oil, it's a heavenly sauce to dollop on grilled meat or veggies. And it's super cheap to make!

So here it is, grilled steak with bell peppers and chimichurri, placed inside a beautiful crusty roll. Friends, meet dinner.

Grilled Steak Sandwiches with Chimichurri
adapted from Bon Appetit Fast Easy Fresh Cookbook
serves 2

INGREDIENTS:

1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
1 1/2 tablespoons red wine vinegar
1 garlic clove, peeled
1/4 teapsoon crushed red pepper flakes
1/3 cup plus 2 tablespoons quality EVOO
salt and freshly ground pepper
1 bell pepper, seeded, cut into 3/4-inch strips
10 ounce rib-eye steak (3/4 to 1 inch thick)
2 crusty rolls, warmed

DIRECTIONS:

1. In a food processor, process the parsley, cilantro, vinegar, garlic, red pepper, and 1/3 cup EVOO until almost, but not quite, smooth. Season with salt and pepper to taste.

2. Preheat grill pan (or outdoor grill) over medium-high heat. Brush the steak and bell pepper strips on both sides with olive oil. Season with salt and pepper. Grill the peppers for about 4 minutes on each side, until just tender. Grill steak about 5-6 minutes on each side for medium-rare, or to desired doneness. Set aside and let the steak rest a few minutes.

3. Slice the steak thinly. Assemble sandwich as follows: steak slices on bottom bun, topped with chimichurri sauce (up to 1/4 cup per sandwich), then peppers, then put on the top bun. Serve immediately.

Be warned that you might get messy eating this. But it is sooo worth it. Enjoy!

Rosemary White Bean Mash with Steak

When naming a meal, it is somewhat unorthodox to lead in with what most people would consider the side, and follow it with the meat. But this is a side dish so delicious and easy that it deserves first billing. If I had been aware of this side dish when I was in college, I probably would have eaten it as a main course.

Sure, the steak is pretty great too. But in my opinion, the white bean mash seriously outshines it. So go ahead, heap the beans onto your plate and give yourself a small serving of steak. We had ours with lightly sauteed baby broccoli, cooked for only a minute or two so as to preserve its crunch. It felt like a real nuclear-family type meal, but with a modern twist, thanks to Nigella.

Rosemary White Bean Mash with Steak
adapted from Nigella Express
serves 2

INGREDIENTS:

1 teaspoon + 2 tablespoons EVOO
salt and pepper
1 medium-large sirloin steak (about 3/4 pound)
1 clove of garlic, minced or pressed
1 14 oz. can cannellini (white kidney) beans, drained and rinsed
1 sprig fresh rosemary
zest and juice of 1 small (or 1/2 large) lemon

DIRECTIONS:

1. In a medium skillet, heat 1 teaspoon EVOO over high heat. Season steak with salt and pepper. Add the steak to the pan. Cook for about six minutes on each side, or until desired doneness. You may need to reduce the heat if it is getting too dark on the outside.

2. When the steak is about 3 minutes from done, put 2 tablespoons EVOO, garlic, and lemon zest into a small pot over medium heat. Warm through, then add the
beans. Mash them with a potato masher until mostly smooth, but with some texture remaining. Add the rosemary sprig. Stir and cook until heated through. Add a little more EVOO if it looks too dry.

3. When the steak is done, remove it from the skillet and turn off the heat. Squeeze lemon juice into the skillet to incorporate it with the juices from the meat. Serve the steak with this sauce drizzled over it, accompanied by the beautiful beans.

I'd recommend a bit of horseradish with the steak if you like that sort of thing. (I most certainly do!) And a bit of green veg never hurt anyone. Go ahead and throw it in with the steak while it's cooking.

Enjoy!

Steak Noodle Bowls

The rest of the flank steak I bought when I made the Thai salad a few weeks ago was sitting in our freezer, so I decided it wouldn't break my once-a-month rule to cook the rest of it now. Tonight was a night for a simple weeknight supper, and this recipe sounded too good and too easy to pass up. It was every bit as tasty and satisfying as it sounded. Also, it was a good excuse to christen the cast-iron skillet I got for Christmas!

Steak Noodle Bowls
Adapted from Martha Stewart's Everyday Food
serves 2

INGREDIENTS:











coarse salt and ground pepper
3 ounces soba noodles
1/2 pound to 3/4 pound flank or skirt steak, cut in half if too big to fit in skillet
1/2 pound snow peas, stem ends removed
2 tablespoons soy sauce
2 tablespoons water
3 tablespoons chopped unsalted peanuts

DIRECTIONS:

1. In a pot of boiling water, cook noodles until al dente (about 3-4 minutes). Drain and set aside.

2. Heat a large skillet while the noodles are cooking, over medium-high. Season steak with salt and pepper. Cook, turning once, until medium-rare, 5-6 minutes per side. Transfer steak to a cutting board and tent with foil.

3. In the same skillet, still over medium-high heat, add the snow peas and toss them with the juices from the steak. Cook, tossing occasionally, until crisp-tender, 2-3 minutes. Add cooked noodles, soy sauce, and water; cook until warmed through, about 30 seconds. Transfer to serving bowls.

4. Slice steak and place over noodles and snow peas. Add any accumulated juices from the steak. Scatter with peanuts and serve.

Not a lot of comment is required on this one - I think the recipe speaks for itself. If you don't eat beef, this would be great with tofu or fish, or even trusty old chicken. Enjoy!

Thai Beef Salad with Mango

We don't often eat beef in our house, mainly for environmental reasons. In fact for about six months now I've limited my beef intake (whether at home or in restaurants) to just once a month, as I find it more justifiable from a sustainability perspective. When I do eat beef, this is exactly the sort of dish I like to have. In fact I ordered a very similar dish to this one at Houston's a while back and loved it. Every bite was crammed with intense flavors - lime, chile, mango, cilantro, and more.

I found an unnecessarily complicated recipe for Thai Beef Salad in the new Williams-Sonoma cookbook and decided to adjust it to make it a bit more user-friendly. And now I'm sharing it with you! The dressing is incredibly flavorful without overpowering the taste of the beef and mango - a pretty great replica of the salad from Houston's, if I may toot my own horn. If you don't eat beef at all (hats off to you) then feel free to substitute fish, chicken, or tofu.


Thai Beef Salad with Mango
Adapted from The Williams-Sonoma Cookbook
serves 2

INGREDIENTS:

1/2 cup coconut milk
2 cloves of garlic, minced or pressed and kept divided
1 tablespoon plus 1/2 teaspoon brown sugar
1/2 tablespoon minced fresh cilantro leaves
1/2 pound flank steak
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro stems
1 tablespoon chopped fresh mint
fresh ground black pepper to taste
3 tablespoons fresh lime juice (approximately 1 medium-sized lime)
3/4 teaspoon minced lemongrass or lemongrass paste
1 tablespoon canola oil
1 mango, peeled and cut into thin slices
1 scallion, thinly sliced
1/2 head of red-leaf lettuce, or a bag of baby salad greens

DIRECTIONS:

1. Prepare the marinade for the steak: stir coconut milk, one clove of minced garlic, 1 tablespoon brown sugar, and the minced cilantro leaves in a large bowl. Add the flank steak and turn to coat well. Cover and marinate at room temperature for 1 hour.

2. Prepare the salad dressing: in a food processor, combine the chile, remaining garlic clove, cilantro stems, mint, pepper, lime juice, remaining brown sugar, and lemongrass. Process until there are no significant chunks. With the processor running, stream in the canola oil. Put dressing in a large bowl, cover and refrigerate.

3. Cook the steak: Preheat oven to 400. Preheat a stovetop grill pan over high heat, or prepare outdoor grill. Remove steak from marinade and pat dry with paper towels. Discard the marinade. Place the steak on the grill and sear, turning once, until brown on both sides, 5-6 minutes per side. Using tongs, transfer steak to a rimmed baking sheet. Place in the oven and cook for another 5-10 minutes (depending on how well done you like your steak). Transfer the steak to a cutting board and let it rest for 5 minutes.

4. Slice steak into thin strips and pour any juices released during slicing into the dressing. Add the beef, mangoes, and scallions to the dressing and toss to coat. Serve over lettuce leaves.

The flavors were beautiful. My monthly beef was well spent on this meal! Enjoy.