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Charles
Court entered a flavorful dish combining spicy horseradish and
Jalapenos to create an appetizer to savor year round.
Charles Court
Vito Iacobbo, Chef
1 Lake Avenue
Colorado Springs, Colorado
719-634-7711
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Tamarind Spiced Flank Steak with Pineapple Jalapeno Dipping Sauce
and Horseradish Dusted Beet Chips
by Vito Iacobbo
Flank Steak
Ingredients
2 oz. soy sauce
1 oz. sesame oil
1 tsp. sesame seeds
1 oz. orange juice
1 mango, sliced
1/6 whole carrot, julienned
1/6 squash, julienned
1 head baby bok choy
1/4 red pepper, julienned
Cut flank steak across the grain in ½-inch strips and pound into a square shape. Marinate for 15 minutes on one side and 15 minutes on other side. Marinate vegetables with everything except mango.
You should have several strips of meat pounded out. Portion vegetable mix evenly and place on one side of beef. Add mango slices on top and roll into a cigar. Sprinkle meat with sesame seeds. Sear meat in sauté pan and place in oven to desired doneness. I would
recommend medium rare to medium. Slice thinly on the bias, place around plate, and you may garnish your plate with seaweed salad and a few enoki mushrooms.
Save the half orange rind and place dipping sauce inside it. Put a few beet chips on plate and you are ready to serve.
Marinade
Combine tamarind paste with honey, sambal manis, soy sauce, sesame oil, shallots, garlic, ginger, and orange juice.
Pineapple Orange Dipping Sauce
Ingredients
½ pineapple, cleaned and diced medium
orange segments from half an orange
4 oz. white sugar
4 oz. rice vinegar
1 jalapeño diced
1 tsp. diced cilantro
1 tsp. diced red pepper
1 tbsp. cornstarch
4 oz. pineapple juice
½ oz. water
In a saucepan, place sugar, pineapple juice, vinegar, and bring to a simmer. When simmering, dilute cornstarch with water and pour in juice mixture and bring to another simmer. Thicken and cool off. Sauté pineapple and jalapeño. Add red
peppers, cilantro, orange segments, and salt and pepper to taste. Add fruit mixture to juice and serve at room temperature.
Horseradish Dusted Beet Chips
Ingredients
2 oz. fresh horseradish
1 qt. frying oil
3 large beets
salt and pepper
Grate horseradish and dry out in oven till crisp. Then pulse into a fine powder. Slice beets very thin for chips and fry at 350 degrees until crisp. Let dry in a single layer on paper
towels to absorb grease. Season with salt and pepper and horseradish dust.
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