N.Y steak W/ salt baked pineapple lentil puree and dirty rice

Submitted by: Dillan Welch
N.Y. Steak with Salt Baked Pineapple Lentil Puree & Dirty Rice

Serves: 10

Preparation time:
Cooking time:

Ingredients

For Dirty Rice
1 c Vener (black) rice
1 c Israeli couscous
1 can coconut milk
1/2 c sugar
1/2 c cream
2 c chicken stock
2T sriracha
2T chives finely sliced

For Vermicelli
1 Sour Mango (julienne)
1 carrot (julienne)
2 sprig mint (julienne)
canola oil (to lubricate rice)
olive oil (to season rice)
peanuts (roasted and chopped)
2T sugar
2T chives (finely sliced)
2 limes (zest and juiced)
1t chili flake
4T olive oil
2T red wine vinegar

For Plum BBQ Sauce
2 Plum
1T Ginger (minced)
1 jalapeno (minced)
3T brown sugar
4T red wine vinegar
1T garlic (minced)
1 Pineapple
2t salt
1/2 red onion (small dice)
10-15 whole cloves
3 Egg whites
water to adjust consistency

Method

Directions:For NY Steak
Season steak with salt, pepper, and brush with olive oil. Grill on all four sides until med-rare and let rest. Slice steak when room temperature but still juicy.

For Vener Rice
Bring Rice, Chicken Stock, and sriracha to a simmer. Season and simmer until tender and rinse thoroughly until cool. Add vegetable oil to prevent starchy sticking.

For Couscous
Bring coconut milk, cream, and sugar to a simmer and add couscous. Season and simmer for 15 minutes, then cool on a cooking sheet.

For Dirty Rice Assembly
Mix cooked couscous and Vener rice in a bowl. Lubricate in olive oil and add chives and season.

For Vermicelli
Combine mango, mint, and carrot in a bowl. In a separate bowl add chili, zest, lime juice, sugar, red wine vinegar and olive oil. Mix and season. Should be tangy sweet. Marinade in with mango mixture and garnish with peanuts.

For BBQ sauce
Mix all ingredients except pineapple. Add water enough for the salt to appear like wet sand. Place pineapple in a rimmed cooking pan. Pack pineapple with a salt crust. Adorn with cloves. Bake at 300 degrees for 3 hours. Cool and break off salt with mallet.

For Dish Assembly
Place 3 slices of steak on a plate and place a slice of pineapple on top. Spoon the dirty rice mixture next to the steak. With a fork and spoon “twist” the vermicelli into a perfect bite size and add to the top of the rice and garnish with the peanuts. Outline steak with the plum bbq sauce.


Send a link Print it Ingredients:For Dirty Rice
1 c Vener (black) rice
1 c Israeli couscous
1 can coconut milk
1/2 c sugar
1/2 c cream
2 c chicken stock
2T sriracha
2T chives finely sliced

For Vermicelli
1 Sour Mango (julienne)
1 carrot (julienne)
2 sprig mint (julienne)
canola oil (to lubricate rice)
olive oil (to season rice)
peanuts (roasted and chopped)
2T sugar
2T chives (finely sliced)
2 limes (zest and juiced)
1t chili flake
4T olive oil
2T red wine vinegar

For Plum BBQ Sauce
2 Plum
1T Ginger (minced)
1 jalapeno (minced)
3T brown sugar
4T red wine vinegar
1T garlic (minced)
1 Pineapple
2t salt
1/2 red onion (small dice)
10-15 whole cloves
3 Egg whites
water to adjust consistency

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