Cooking for Two (30 page)
OREAN
B
EEF
K
ABOBS
makes2 skewers
W
e’ve recreated the traditional sesame-flavored Korean kabob by using lean sirloin steak, a cut more readily available and certainly less fatty than the beef shoulder traditionally used in this staple of Korean street food. You can deepen the flavors by marinating the steak all day. All you need is brown rice and some steamed green beans for a complete meal.
2 tablespoons soy sauce 1 tablespoon red wine vinegar 1 tablespoon sesame oil 1 tablespoon packed light brown sugar 1 ½ teaspoons peeled, minced fresh ginger 1 teaspoon mild paprika 1 teaspoon red chili paste (see page 12) ½ teaspoon freshly ground black pepper 1 small shallot, minced | 1 small garlic clove, minced ¾ pound sirloin steak, trimmed, cut into 1-inch cubes 1 medium green bell pepper, cored, seeded, and cut into 1-inch strips (about 6 pieces) 1 small red onion, cut into quarters (see Notes) Two 8- to 10-inch bamboo skewers, soaked in water at least 20 minutes (see Notes) |
1.
Whisk the soy sauce, vinegar, sesame oil, brown sugar, ginger, paprika, red chili paste, black pepper, shallot, and garlic in a large bowl until the sugar dissolves. Add the cubed steak and toss to coat. Cover and refrigerate for at least 2 hours but no more than 12 hours, tossing occasionally.
2.
Preheat the broiler, placing the broiler rack or oven rack 4 to 6 inches from the heat source. Drain the meat, reserving the marinade. Thread the meat, green pepper strips, and onion quarters onto the soaked skewers, alternating meat and vegetables. Wrap the ends of the
skewers in small pieces of aluminum foil. You can also line a lipped baking sheet or the broiler pan with aluminum foil to facilitate cleanup afterward.
3.
Place the kabobs on a broiler pan or a lipped baking sheet. Broil for 8 minutes, basting occasionally with the reserved marinade and turning once, until the meat is cooked through and the vegetables begin to brown. Serve immediately.
NOTES: To keep the onion layers together after the onion is quartered, do not slice off the root end before peeling and quartering the onion. Make sure each cut goes through the root, thereby taking a small piece of the root end into each quarter, allowing it to stay together.
We do not recommend metal skewers for this dish, because they heat the steak from the inside, thereby overcooking it.
AWAIIAN
S
TEAKS
makes2 servings
T
he sauce for these strip steaks was inspired by teriyaki sauce, that sweet but salty Japanese classic. Make sure you use pineapple chunks packed in juice, not syrup—the latter would be far too sweet. Rice pilaf would be a great accompaniment. You could use this same technique for boneless, skinless chicken breasts or boneless pork chops, either pounded thin. Or substitute two large, sliced portobello mushrooms for a quick vegetarian sauté.
Two 6-ounce strip steaks, trimmed ½ teaspoon freshly ground black pepper 2 tablespoons soy sauce (regular or low-sodium) 1 tablespoon honey 1 tablespoon water ½ teaspoon ground ginger | 1 tablespoon olive oil 1 tablespoon unsalted butter, at room temperature 1 bell pepper, stemmed, cored, seeded, and cut into 1-inch pieces One 8-ounce can pineapple chunks in juice, drained (about 1 cup) |
1.
Place a large sheet of plastic wrap on your work surface, lay the steaks on top of it about 4 inches apart, and cover with a second large sheet of plastic wrap. Pound the steaks to a ½-inch thickness with the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove the plastic wrap, season the steaks with pepper, and set aside.
2.
Whisk the soy sauce, honey, water, and ginger in a small bowl until smooth; set aside.
3.
Heat a large skillet or sauté pan over medium heat; add the olive oil and butter. Once the butter has melted, slip the steaks into the pan and cook for 3 minutes, or until lightly browned. Turn and cook about 2 more minutes for rare, 3 for medium-rare, or 4 for medium. Do not cook pounded steaks for longer periods, or they will be tough. Cook
the steaks one at a time if your skillet is not large enough to hold them both. Transfer the steaks to two dinner plates and tent with foil to keep warm.
4.
Raise the heat under the pan to high; add the green pepper and pineapple chunks. Cook for about 3 minutes, or until the pepper begins to soften. Stir in the prepared soy sauce mixture and bring to a simmer, scraping up any browned bits on the bottom of the pan. Cook for about 1 minute, until slightly reduced, then pour over the prepared steaks and serve.
TEAK AU
P
OIVRE
makes2 servings
H
ere’s the bistro classic: steaks rubbed with cracked pepper, then served with a light cream sauce. The secret? Use a well-seasoned, cast-iron skillet; set it over high heat for 5 minutes, or until it’s smoking, before adding the steaks. The outsides will caramelize into a crust before you roast the steaks in a very hot oven. Let the steaks rest for 5 minutes before serving, so that the juices reincorporate into the meat and the fibers relax. Do not use a nonstick skillet for this technique, since the high temperature can ruin the finish.
Two 8-ounce strip steaks, trimmed 1 tablespoon cracked black peppercorns (see Note) ¼ teaspoon salt 1 tablespoon olive oil | 2 teaspoons unsalted butter, at room temperature 1 medium shallot, chopped ¼ cup brandy 2 tablespoons heavy cream ¼ teaspoon grated nutmeg |
1.
Position the rack in the bottom third of the oven and preheat the oven to 475°F. Coat the steaks with the cracked peppercorns, pressing them into the meat. Season with salt; set aside.
2.
Heat a well-seasoned cast-iron skillet over high heat for 5 minutes, or until smoking. Swirl in the oil, then add the coated steaks. Cook for 2 minutes, turning once.
3.
Place the skillet in the oven—be careful: the pan is very hot—and cook for 4 minutes for rare, 6 minutes for medium-rare, or 8 minutes for medium. An instant-read thermometer inserted into the thickest part of one of the steaks should register 120°F for rare, 125°F for medium-rare, or 130°F for medium. Transfer the steaks to a serving platter or two dinner plates, tent with foil, and set aside.
4.
Return the skillet to medium-high heat on the stove and swirl in the butter. Add the shallot and cook for 1 minute, or until quite browned, stirring constantly. Add the brandy and cook for 30 seconds, scraping up any browned bits on the bottom of the pan. The brandy may flame—if it does, cover the skillet and remove it from the heat for 30 seconds, or until the flame is out. Continue cooking until the brandy is reduced by half, then whisk in the cream and nutmeg. Bring the mixture to a boil, whisking constantly. Boil for 1 minute, or until reduced to a thick sauce. Pour over the steaks and serve.
NOTE:
Use a mortar and pestle to crack the peppercorns; or place them between sheets of plastic wrap, fold the edges to seal, and hammer them with the smooth side of a meat mallet or the bottom of a heavy saucepan. You can use a mix of peppercorns in this dish: black, pink, green, and white.
TEAKS WITH
M
USHROOM
S
AUCE
makes2 servings
D
ried porcinis make a nice foil to tender, flavorful ribeyes. You may need to work in two pans to hold both the steaks, or use an extra-large sauté pan. Have everything ready before you start cooking because this dish comes together very quickly. Serve these steaks with the classic side: potatoes—baked, roasted, or mashed.
3 tablespoons dried porcini ¼ cup boiling water Two 7-ounce ribeye steaks, trimmed ¼ teaspoon salt ¼ teaspoon freshly grated black pepper 1 tablespoon olive oil 2 teaspoons unsalted butter, at room temperature | 1 small shallot, minced 1 small garlic clove, minced 1 teaspoon fresh thyme, or ½ teaspoon dried thyme 2 tablespoons dry vermouth 1 teaspoon red wine vinegar ¼ teaspoon sugar 3 tablespoons heavy cream |
1.
Place the porcinis in a small bowl and cover with the boiling water; set aside to soak for 15 minutes. Meanwhile, position the rack in the middle of the oven and preheat the oven to 475°F. Season the steaks with salt and pepper; set aside.
2.
Drain the porcinis, reserving the soaking liquid. If the liquid is sandy, strain it through a chinoise or a fine-mesh strainer lined with cheesecloth.
3.
Heat a well-seasoned cast-iron skillet over high heat until smoking. Swirl in the oil, then add the seasoned steaks. Cook for 3 minutes, turning once.
4.
Place the skillet in the oven and cook for about 3 minutes for rare, 5 minutes for medium-rare, or 7 minutes for medium. An instant-read
thermometer inserted into the thickest part of one of the steaks should register 120°F for rare, 125°F for medium-rare, or 130°F for medium. Transfer the steaks to a serving platter or two dinner plates, tent with foil, and set aside.
5.
Return the skillet to medium-high heat on top of the stove and swirl in the butter. Add the shallot, garlic, thyme, and the soaked porcinis; cook for 1 minute, stirring constantly. Stir in the vermouth, vinegar, sugar, and the reserved mushroom soaking liquid; boil for 1 minute, or until reduced by half, stirring constantly. Pour in the cream. Boil for 1 minute, or until reduced to a thick sauce. Pour over the steaks and serve.