Grilled Steak & Asparagus Bibimbap

Grilled Bibimbap 1 585x877 Grilled Steak & Asparagus Bibimbap

Apparently, the world is divided into two types of eaters: those who want to segregate everything on their dinner plates, and those who like everything mixed together in a big jumble, like pad Thai or a rice bowl topped with all manner of meat, eggs and veggies. That’s me.

Grilled Bibimbap 6 585x819 Grilled Steak & Asparagus Bibimbap

The grill continues to rule our world. I’m amazed how much I don’t miss my oven. (This will change in the fall, I know. Absence makes the heart grow fonder.)

Grilled Bibimbap 3 585x390 Grilled Steak & Asparagus Bibimbap

Thinly sliced, intensely marinated steak cooks almost instantly on the grill while you do any number of veggies alongside – sliced zucchini, peppers, eggplant, asparagus – anything goes. Totally different from the usual barbecue fare, but perfect for eating outdoors – a pair of chopsticks is all you’ll need.

Steak & Asparagus Bibimbap

1 lb. steak, very thinly sliced, or leftover roast beef or short ribs
1/4 cup soy sauce
2 Tbsp. sugar
2 Tbsp. sesame oil, divided
2 Tbsp. rice vinegar or lime juice
2 green onions, finely chopped
1-2 garlic cloves, crushed
1 tsp. grated fresh ginger
a handful of asparagus, ends snapped off
a handful of cherry tomatoes
1 red, yellow or orange pepper, thickly sliced
canola oil, for cooking
4 eggs (optional)
freshly cooked rice
Sriracha, for serving

In a medium bowl or heavy zip-lock bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple hours, or freeze the meat in the mixture for later dinners.

Preheat your grill to medium high and toss the veggies with a drizzle of oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person.

Divide steamed rice between shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha. Serves 4.

button print gry20 Grilled Steak & Asparagus Bibimbap

July 31 2014 | beef and one dish | 2 Comments »

Honey Balsamic Roasted Cherries

Screen Shot 2014 07 28 at 6.58.23 PM 585x582 Honey Balsamic Roasted Cherries

Just when I thought straight-up cherries by the handful couldn’t be improved upon.

cherries Honey Balsamic Roasted Cherries

Applying heat to just about anything – but particularly juicy fruit – makes it better.

roasted cherries 4 Honey Balsamic Roasted Cherries

You can roast cherries, of course. They get along well with balsamic vinegar, and a sprig or two of fresh rosemary, and a good grinding of black pepper. And the heat of the oven until the slump over and into each other, and give up their juices, which then caramelize on the parchment papered-pan.

roasted cherries 31 Honey Balsamic Roasted Cherries

The whole thing takes about fifteen minutes, and then you can pour the warm cherries and their tangy juices over a log of soft goat cheese and bring it out onto the deck with a bottle of wine. Yes?

roasted cherries 2 Honey Balsamic Roasted Cherries

Or cool them down and spoon them over thick yogurt and granola in the morning with your coffee. Either way. I imagine the combo would also do well over ice cream, or whirled into a milkshake.

roasted cherries 11 Honey Balsamic Roasted Cherries

Honey Balsamic Roasted Cherries

Adapted from Heather’s Dish.

fresh cherries, pitted
honey
balsamic vinegar
extra-virgin olive oil
a sprig of fresh rosemary (optional)
freshly ground black pepper (optional)

Preheat the oven to 400F. Spread the cherries out in a single layer on a parchment-lined rimmed baking sheet. Whisk together equal amounts of honey and balsamic vinegar with about half as much oil (about 1/4 cup honey and balsamic and 2 Tbsp. oil for 1 L cherries) and pour over the cherries. Add a sprig of rosemary, if you like, and toss to coat. Grind over a bit of black pepper.

Roast for 10-20 minutes, stirring once or twice, until the cherries soften and release their juices and everything gets dark and sticky. Serve warm, over ice cream or a soft log of goat cheese, on a cheese board or good bread, or over thick plain yogurt and granola.

pixel Honey Balsamic Roasted Cherries
button print gry20 Honey Balsamic Roasted Cherries

July 29 2014 | dessert and preserves | 11 Comments »

Next »