Filed under Beef · Print This Post
Adapted from Fergus Henderson of St. John, London
Ingredients:
several pieces of marrow bone
half a bunch of flat-leafed parsley, coarsely chopped
2 shallots, finely chopped
lemon juice
olive oil
salt and pepper
1. Drizzle olive oil and sprinkle salt all over bones. Roast in oven, about fifteen minutes each side.
2. Mix the rest of the ingredients together and serve on top of cooked bones.
3. Enjoy by scooping out the fatty goodness and spreading it on toast with the parsley salad.
Filed under Beef · Print This Post
Adapted from The New York Times
Ingredients:
1 1/2 pounds skirt steak
1 tbsp nam pla (Thai fish sauce)
1 tsp sugar
1 small Thai chili, stemmed and seeded
2 tbsps fresh lime juice
2 tsps chopped garlic, or to taste
2 medium shallots, chopped
1/2 cup mint leaves, finely chopped
1/2 cup cilantro, finely chopped
leaves of Boston lettuce, washed and dried
salt and pepper
1. Combine fish sauce, pepper, sugar, chili, lime juice, garlic and shallots in a small glass bowl and mash with a pestle. Add mint and cilantro and mash some more. Taste and adjust seasonings as you like.
2. Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into strips, arrange over lettuce, and serve with sauce and roll up.
Note: Recipe calls for grilling. In my New York City kitchen, I simply cooked the steak in a skillet with very hot oil. I also used Romaine lettuce as a substitute.
