Sunday, June 10, 2007

What's for dinner?

Here is something I haven’t done before on this blog; share a recipe. I really like this one, and it is super simple, so why not share?

Mandarin Beef Medallions – beef, honey, soy sauce, ginger and garlic - what more could you want?

• 4 beef medallions – the recipe calls to trim them but I say, hey, why get rid of tasty beef fat?
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 4 teaspoons Asian (dark) sesame oil – I use toasted.
• 1 garlic close, minced
• ¼ teaspoon ground ginger – I’ve used both minced fresh ginger and ground ginger, I prefer the fresh but the ground will do if you are pressed for time or just don’t have any ginger around. The same princple holds true for the garlic.
• ¼ teaspoon crushed red pepper
• ½ teaspoon salt – I use sea-salt, of course.

The process is pretty simple.
1. Trim the medallions or leave the fat on, your choice. Combine the rest of the ingredients (except the salt) into shallow dish that all your steaks will fit in. Be sure to stir the honey so that it dissolves into the liquid. Then put the steak into the liquid, turn a few time to coat, cover, and then let stand for 10 minutes at room temp.
2. Meanwhile, heat a nonstick ridged grill pan (or a non stick pan if you don’t have a grill pan, I personally haven’t seen my ridge pan since we moved and a flat pan works just fine although sans grill marks. I have yet to try this on a grill but it should work out well there too) over high heat. When a drop of water skitters across the pan (this is important, your grill must be hot enough to boil water on contact!!!) put the steaks onto the pan and sear each side of the steak for one minute.
3. Reduce the heat to medium high, salt the steaks, and cook for an additional 2-3 minutes to your desired doneness (and I hope that is rare).
4. Pour the left over marinade over the steaks, turning the steaks a couple times, until the sauce thickens into a light glaze. Remove from heat and let the steaks rest for ten minutes or so. Top the steaks with the glaze before serving.

The result is tasty, sweet and salty steak with a nice crust. I’m currently in the ten minute sitting process while the steak get happy in the marinade, it’s actually been a bit longer than that, so, off to the stove for me! I might post a pic when they are done.

Here is how it turned out ...

Note, things can get pretty smoky when you are searing. Hopefully, you, unlike me, have good kitchen ventilation. I really, really need to get to Albert Lee next weekned and buy a stove hood!!!

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