Porcini Marinated Grass-Fed Beef with Charred Napa Slaw
When Daniel Klein of The Perennial Plate visited Ashland Food Co-op as part of his Real Food Road Trip, he grilled up some amazing dishes! Here's one of them.
- 1/2 cup olive oil
- 2 tablespoons ground porcini mushroom powder
- 2 tablespoons minced garlic
- 3 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons coriander seed (toasted)
- 2 tablespoons finely minced fresh rosemary
- 4 each, 4-ounce steaks (your choice, ribeye, strip or sirloin)
Napa Cabbage Slaw
- 1 head napa cabbage
- 2 green onions
- 1 large turnip (Hakurei)
- 1/4 cup apple juice
- 4 tablespoons lemon juice
- 1/8 cup white wine vinegar
- 1/4 cup olive
- 1/4 cup minced mint
- salt to taste
- Add the whole coriander seed to a dry skillet. With the heat on medium high, toast the seeds, shaking them regularly until they become aromatic and slightly brown. Remove them from the heat and grind them fine in a spice grinder (a mortar and pestle also works well; add a few grains of kosher salt to assist with the grinding). Add the salt, black pepper and minced rosemary and blend them together. Add the spice blend, minced garlic and porcini powder to the olive oil and mix it all together to form a paste.
- Rub the paste into the meat. Wrap the meat tightly in plastic wrap and place it in the refrigerator overnight. Scrape the marinade/paste off the meat the following morning and reserve until you are ready to begin grilling.
Napa Cabbage Slaw
- Quarter the napa cabbage lengthwise, (making sure the core is left in to hold it together) cut the green onions in half and toss them both with 1/4 cup of apple juice, a splash of olive oil and a pinch of salt. Let them sit for one hour.
- Heat your grill to medium high while the vegetables marinate. Grill the cabbage, turning it regularly, until it has a nice all over char, (brown but not black), then remove from grill. Char the green onions with dark grill marks, then move them to lower heat and continue cooking through. Remove them from the grill when done.
- While the onions are cooking, julienne the hakurei turnips into a medium size bowl and toss them in the lemon juice and white wine vinegar. Chop the warm, grilled cabbage and onion, then add them to the bowl with the turnips, mint, olive oil, vinegar, salt and lemon juice. Set the slaw aside to marinate while the steaks are being grilled.
- Grill the steaks to medium rare, (about 8 minutes in each side), and serve with the warm slaw.
This is the first of two recipes. Here's the second: Grilled Lamb with Kale Caesar Salad.
Calories: 461, Fat: 32 g, Cholesterol: 101 mg, Sodium: 186 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Protein: 33 g