| SALSA
VERDE: 1 cup Italian parsley, chopped 1/2 cup extra virgin olive oil 1/4 cup green onion (green part only, chopped) 2 Tbsp. capers, drained 2 anchovey fillets 1/2 Tbsp. lemon zest |
STEAK:
6 beef
loin steaks 12 cloves of garlic (minced) 1 Tbsp. salt (kosher) 1 Tbsp. black pepper (fresh ground) Fresh diced red and yellow tomatoes (if available) |
In
a food processor, puree the ingredients for the Salsa Verde. Set aside
in a bowl. Rub steaks with garlic, salt, and black pepper. Grill to desired
doneness. Spoon Salsa Verde over steaks. Garnish with diced tomatoes.
| MARINADE: 1/4 cup vegetable oil 1/2 cup soy sauce 1 Tbsp. sesame oil 1/2 cup red wine 3 Tbsp. fresh ginger (minced) 1 tsp. black pepper (fresh ground) |
BEEF:
1 lb.
to 1-1/2 lbs. flank steak, trimmed, sliced against grain 1 Tbsp. vegetable oil 1 Tbsp. garlic (minced) 2 Tbsp. ginger (minced) 1 bunch green onions (white part only) 1 bunch asparagus (1-1/2 inch pieces, blanched lightly) |
In a bowl, thoroughly mix marinade ingredients. Toss with flank slices. Marinate overnight. Drain beef that has been marinating. Heat a wok or pan. Coat with vegetable oil. Add garlic, ginger, and green onion. Stir-fry 2 minutes. Add beef, continuing to stir-fry. Add asparagus. Stir-fry until beef is cooked to desired doneness. Serve with steamed white jasmine rice (purchase at most stores and prepare like regular rice).
4 GREGORY PRIEST
