Exotic Thai flavors and veggies create the perfect spin on a traditional ribeye steak.
.Ingredients:
grilled ribeye
4 (10 oz) Chairman’s Reserve® ribeye steaks
3 to 5 whole scallions
marinade
6 tablespoons soy sauce
4 tablespoons water
1 tablespoon sesame oil
¼ teaspoon Thai chili, thin sliced
12 cilantro sprigs
12 garlic cloves, crushed
3 slices of ginger
bok choy
4 baby bok choy
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon mirin
¼ cup chicken stock
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 teaspoon lemon zest
Pickled Daikon Radish
2.5 oz purple and green daikon
¼ cup rice wine vinegar
¼ cup water
2 tablespoons brown sugar
1 teaspoon mirin
⅛ teaspoon red pepper flakes
Directions:
grilled ribeye
- Place all the marinade ingredients in a large zip-close bag and handshake vigorously.
- Add ribeyes and evenly coat each steak. Place in the refrigerator overnight.
- Heat the grill to medium-high and grill the ribeyes for approximately 5 to 7 minutes per side, or until an internal temperature of 125°F has been achieved.
- Add the scallions to the grill and cook until soft, serve with the ribeyes.
- Remove the steaks from the grill and let them stand for at least 10 minutes before serving.
bok choy
- Wash and dry bok choy. Slice the heads into 3 or 4 thick slices so that the heads keep the leaves of the bok choy attached.
- Heat the olive oil over high heat and carefully place the slices of the bok choy in the pan. After about 3 minutes, flip the slices over and cook for an additional 2 minutes.
- Remove the pan from heat and sprinkle the soy sauce, mirin and chicken over the vegetables. Cover with a lid and let stand for 2 minutes.
- Serve directly with a garnish of sesame oil, sesame seeds and lemon zest.
Pickled Daikon Radish
- Wash and peel daikon. Trim off any thin tails or greens.
- Carefully use a mandoline or sharp knife to cut the daikons into very thin slices – about 1/16-inch thick.
- Bring the vinegar, water, sugar, mirin and pepper flakes to a boil in a small pot. Add the slices of daikon and bring to a boil for 30 seconds. Lid the pickling daikons and let stand for around 10 minutes.
- The pickled daikons are now ready for serving or can be held in the refrigerator for a week, covered.
