November 9, 2022
Chili-lime Cabbage salad
Wash and thinly slice some cabbage. I then cut it more, into bite sized pieces. Add some red bell pepper, green onions (or red onion), chopped sunflower sprouts or other micro-greens, and some black sesame seeds. For the dressing, mix 2 tbsp olive oil, 2 tbsp sesame oil, 1 tsp chili oil, 1 tsp tamari or cocnut aminos, the juice of 1-2 limes, 1 tsp diced ginger, 2 tsp diced garlic, & 2 tsp honey. Shake it up really well in a small jar with lid until it emulsifies. Taste and add more olive oil, lime juice or salt...as needed. I generlly make the dressing about 1-2 hours ahead, or just before starting the resf dinner, so the flavors have time to meld.
Steak with tamari-miso sauce
I make this 5-6 times per year. One of my kids requests this each year on his birthday. The creamy sauce is addictive, with flavors of soy, miso, garlic & dijon. (Tamari is naturally brewed soy sauce...most other soy sauces don't use original healthier techniques of fermentation.) I generally serve the steak over basmati rice, and then drizzle the sauce over the top. I serve a cabbage salad as the main, and the meat over rice as more of a side. You won't have meat leftovers with this one. This will serve 4-6 people (small-med serving sizes):
I n g r e d i e n t s:
1 - 1 1/2 lbs flank steak
1 tsp kosher salt
2 tsp chili oil
1/2 tsp sesame oil
2-3 cloves of garlic, minced
2 tbsp Tamari (or Coconut Aminos)
2 tbsp white miso
2 tsp Dijon mustard, or more/less depending on how much you like the flavor
2 tsp fresh minced ginger
2 tsp flour (or a GF thickener)
1/4 cup half-&-half (or coconut milk)
3 tbsp chopped fresh cilantro (optional, for garnish)
p r e p a r a t i o n:
Take the meat out about 60-90mn before you're going to cook it. You want it to be at room temperature.when ready to cook. Liberally salt the meat the night before, but if you forget be sure to salt it when you take it out of fridge, after drying the meat by gently pressing it with a paper towel..
Heat your grill and brush grill plate or pan with coconut oil. Sear meat on both sides, in a grill pan, cast iron skillet, or on a grill plate outdoors over a fire. I generally cook the steak for about 5mn per side, or until it's about medium rare...about 135-140°F. Let it rest for about 10mn before slicing thinly on the diagonal, against the grain.
While your meat is resting, heat both the oils over medium and sauté the garlic & ginger for just a minute. Once they are fragrant but not brown, add 2 tsp of flour and cook for a few minutes, allowing the flour to fully cook. Don't rush this step or your sauce will taste pasty. Turn the heat to low and add the 1/2 & 1/2, Tamari, miso, and mustard. Whisk until simmering and turn the heat down to warm. Simmer for 5mn. Drizzle over sliced meat, that has been layed out over rice. Sprinkle some cilantro on top and serve. You can also serve all 3 components separately...my family likes it this way as well, so they can each decide how much they want of each.
Note: After I take the meat out to come to room temp, I generally take out all the ingredients for a salad and the meat sauce and get everything ready. I make the salad dressing, wash the cabbage and chop veggies, and I also get the tamari-miso sauce ingredients prepped and the rice rinsed and ready to cook as well. Both the sauce and rice will cook while the meat is resting.
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