FLANK STEAK RUB
flank steak 1.5 lb. piece
salt 2 tsp.
chile powder 2 tsp.
cumin, ground 2 tbsp.
garlic, grated 4 cloves
ginger, grated 1 thumb
galangal, grated ½ thumb
coriander seed 2 tbsp.
lemons, grated 2
coriander leaf 1 cup
cinnamon, ground 1 tsp.
sichuan peppercorn 1 tbsp.
star anise, ground 4 stars
red pepper, filet only, mince 1
onion, chopped 1/2
mango powder 1 tbsp
cloves, ground 5 pc.
lemongrass, minced 1 pc
1. Mix all dried spice rub ingredients together and add to a food processor with fresh ingredients and ground to paste. If too dry, add a few tbsp. of oil. Paste will store in airtight container for 2 weeks.
2. Using a tablespoon place 4 tbsp on the flank steak and mash in with the back of the spoon to coat evenly, making sure the entire surface of one side of the flank is covered.
3. Placed on a plate and cover with plastic wrap, place another plate on top to press and place in the fridge overnight.
4. Remove the flank from the fridge, cut into 4 – 6oz. portions and allow to come to room temperature.
5. Place a 12” cast iron skillet on high heat and add 1 tbsp. canola oil and 1 tbsp. sesame oil. When oil is hot add the 4 portions of flank steak and sear for 2 minutes, rub side down. Turn steaks over and sear 2 minutes more.
6. Remove steaks from pan and place in an aluminum foil wrap for 5 minutes, finish the plate while steaks are resting.
7. Place all the salad ingredients (except cashews) in a bowl with 2-3 tablespoons of the palm sugar ~ thai chile dressing (enough to coat) and arrange 4 handfuls of the salad in the centre of each of 4 plates.
8. Drizzle a little extra dressing around each plate to your liking.
9. Unwrap the steaks and slice each into 5 slices, making sure you cut across the flank steak grain. Arrange each portion in a fan presentation atop the mango salad and serve.
garlic cloves, minced 10 cloves
thai red chiles, seeded, chopped fine 4
palm sugar 1½ cups
lime juice 10 tbsp
sweet thai soy sauce 2 tbsp
fish sauce 4 tbsp
coriander ¼ cup
1. Place the garlic, chiles, palm sugar and coriander in a large mortar and using the pestle, pound into a paste, making sure all pieces are broken up and incorporated
2. Add the lime juice, sweet soy and fish sauce and mix with pestle for 30 seconds until well incorporated.
3. When all is incorporated, place in fridge overnight to settle
4. When preparing the dish, remove from the fridge about 30 minutes prior to use.
YIELD: 2 cups [about 4-6 salads]
manilla mango, peeled, chiffonade 4 mangoes
bean sprouts 3 cups
snow peas, sliced fine on a bias 3 cups
red onions, halved and shaved on mandoline 1 cup
fennel, halved and shaved on mandoline 1 cup
toasted cashew nuts ¼ cup
(YIELD: 4 SALADS)