Orange sirloin in a kiwi-banana-habanero

4 Servings

Ingredients

Quantity Ingredient
1 kilograms Well-marbled Kobe beef loin (or Yuzawa if that's all that's available); sliced into 2 cm thick steaks
250 millilitres Orange juice
1 Sliced Habanero (or more)
2 teaspoons Ground cumin
2 teaspoons Chinese mustard
2 tablespoons Olive oil
20 millilitres Tohoku sake (substitute Kyushu if it's all ya got)
¼ small Onion; sliced
¼ Onion; chopped coarsely
2 Cloves garlic; crushed & chopped
2 tablespoons Crushed & chopped young ginger
1 Sliced Habanero
2 Bananas
1½ large Kiwi (take the remaining half and make 4 slices for later engarnishment)
3 teaspoons Fresh oregano
½ teaspoon Dill
2 teaspoons Ground cumin
1 tablespoon Sesame seeds
½ tablespoon Caraway seeds

Directions

MEAT

FRUIT BED

Date: 26 May 1996 21:54:05 +0900 From: "Scott Ashkenaz" <s_ashken@...> Meat: Let this marinate for 4 to 6 hours. Agitate often.

Fruit bed: Saute onion, garlic, ginger and habanero in a little olive oil until the onions are translucent. Toss banana, kiwi, oregano, dill and cumin in a blender, along with the onion/habanero mixture above. Make it go whirr until it is all creamy. Toast 1 tbsp sesame seeds + ½ tbsp caraway seeds, shaking well, until they first begin to pop. (You should see the cool little sesame seed toaster I got here.) Let them cool and set aside.

While waiting for the fire to heat, eat young ginger shoots dipped in red miso paste. Drink at least one Kirin Ichiban beer. (Although most people know that it takes two beers to get a fire going.) Prepare a skewer with miniature onions, garlic cloves, and habs, one piece of each per person. (You might want to do the habs on a separate stick to control the burn.)

Grill these almost to your preferred level of scorchedness. Then, grill the meat quickly over a very hot fire.

Just before serving, toss the toasted seeds into the banana/kiwi/onion/hab mixture and blend briefly to mix the seeds in, but not puree them; you want them crunchy. Make a little puddle of this mixture on each plate, and slap a piece of meat into the center. Garnish with a slice of kiwi, roasted hab, onion, and garlic.

I served this with the grilled miso eggplant from Schlessinger's _Thrill of the grill_, white rice, and a salad of butter lettuce, cherry tomatoes, and avocado (with a basalmic vinegar/Austrian pumpkin oil dressing).

I did not make enough.

CHILE-HEADS DIGEST V2 #331

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes