Ginger Maple Steak With Napa Cabbage And Grilled Onions Food

GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS

Steps:

• Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
• Preheat charcoal grill to medium heat.
• Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
• Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
• Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.

NAPA CABBAGE STEAK

Steps:

• Slice off bottom inch of cabbage at stem end.
• Remove one layer of leaves and discard.
• Carefully remove remaining leaves until you get to smaller central ones.
• Reserve smaller leaves for another use.
• You should have about 12 large leaves.
• Place one leaf on work surface.
• Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
• Dust with pinch of sea salt.
• Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
• Place stack four inches from end of a 16-inch sheet of foil.
• Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
• Be careful that foil is wrapped around only the outside of cabbage roll.
• Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
• You should be able to make 6 ties.
• Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
• Then slice roll in sections between cord.
• You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
• Preheat oven to 250 degrees.
• Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
• Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
• Turn rolls and cook on other side until lightly browned.
• Remove rolls to baking dish and place in oven.
• While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
• Place remaining olive oil in skillet.
• Add mushrooms and sauté over medium-high heat until softened and lightly browned.
• Remove from heat.
• If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
• To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
• Snip cords and carefully remove foil.
• Cabbage rolls should hold together neatly.
• Sprinkle cabbage rolls with bonito flakes.
• Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

MAPLE MARINATED STEAK

Steps:

• Place steak in a shallow dish. Mix remaining ingredients together and pour over steak. Cover and refrigerate 8 hours to overnight.
• Remove steak from marinade and grill to desired doneness.
• Heat marinade in saucepan over medium heat to boiling.
• Cut steaks into very thin slices, cutting across the grain. Place in a large dish covered with the heated marinade.

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK

Steps:

• Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
• Prepare the dressing in a blender and refrigerate it.
• Toast the sesame seeds in a small skillet until light brown.
• Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
• The flank steak will be medium rare, but the dressing will finish "cooking" it.
• Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
• Rinse the pasta in cold water and drain.
• Thinly slice the flank steak against the grain.
• In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.