Punjabi Porterhouse Steak over Cornmeal
Autor: Andrii M.
- Gochugaru (koreańska papryka)7 g22 kcal
- Kasza kukurydziana216 g721 kcal
- Musztarda295 ml177 kcal
- Nasiona anyżu8 g27 kcal
- Olej oliwkowy44 ml389 kcal
- Rzodkiew daikon2 szt.126 kcal
- Ser monterey jack52 g194 kcal
- Sól7 g0 kcal
- Stek porterhouse253 g625 kcal
- Szczaw1 pęczek23 kcal
- Trybula1 pęczek7 kcal
- Zielone oliwki213 g309 kcal
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Punjabi-inspired comfort food: tender porterhouse steak paired with daikon radish and green olives and cornmeal, finished with chervil and sorrel and a hit of anise seed and gochugaru (Korean chili flakes). 1. Pat the porterhouse steak dry and season with salt, anise seed and gochugaru (Korean chili flakes). 2. Heat olive oil in a heavy pan and grill the porterhouse steak until it develops a deep golden crust, about 12 minutes. 3. Add daikon radish and green olives to the pan and cook until just tender, stirring in chervil and sorrel for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of monterey Jack cheese before serving hot.