Archive for November 11th, 2010

November 11, 2010

Spicy Skirt Steak with Far Eastern Flair

Cherub was at school this morning so I had time to peruse the aisles at New Asian Supermarket without worrying that she would try to “pet” a fish in the tanks or topple a display of gigantic bottles of Squid brand fish sauce.  Good times. 

But as I was doing this, I was realizing just how important it is for anyone with a desire to eat well, but on a budget, to become friendly with their local ethnic grocery stores.  Oh.my.gosh.  People!  Such a resource for inspiration and flavor and ingredients!  I saw some gorgeous Chinese noodles (it felt like a three-pound package, or at least 12 servings) for $2.49.  The three bands of Japanese noodles, made in Australia, I pick up at Fresh Market (God love ’em) are $4.99.  I suck at math, but that’s way cheaper.  And there are things you can find in the produce section that you can’t find other places.  The baby bok choy was real baby bok choy.  We were at Whole Foods a bit later and saw what was called baby bok choy and it was four times the size. 

I’m not suggesting that you go all non-local with all your produce shopping.  Not at all.  You know P loves her local farmers.  But for a change every once in a while, take a stroll through the aisles of your local market and see what you can find that gets you excited.  Don’t know what to do with it?  PK tip: Get it anyway.  Do a bit of Googling or heck, send me an e-mail.  I love a challenge.  Let’s get cooking!

Tonight’s dinner was a quick one.  (I was fortunate to be invited to a little lunch with super chef and super nice guy David Tanis who’s on a tour for his new book The Heart of the Artichoke.  I’ll post about that in full later.)  Anyhoodle, I marinated some grass-fed steak in vegetable oil, lemon grass all bashed up, ginger, garlic and Chinese chili paste.  This was served with some fresh mung beans (remember the just buy it advice???) and that baby bok choy that was pickled.  Awesome.

Quick Spicy Skirt Steak with Fresh Mung Beans and Pickled Baby Bok Choy

For the steak:

2/3 to 3/4 pound skirt steak (this was grass fed from White Oak Pastures, available at Whole Foods)

1 stalk lemon grass, cut crosswise in thirds and then bashed thoroughly (soooo satisfying)

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