April 1, 2007
RH Staff
From: Endolyne Joe's, Seattle. Yield: 4 servings.
Steaks:
2 ancho peppers, dried
1 oz. olive oil
3 tsp. granulated garlic
1/2 tsp. kosher salt
1/4 tsp. black pepper, table grind
4 8-oz. flat iron steaks
Salad:
1 lb. plantains
4 oz. shredded coconut, sweetened
20 oz. mixed greens
3-4 oz. Mango Cider Dressing (recipe follows)
to taste, salt and pepper
12 oz. red California seedless grapes, halved
2 oz. green onions
Mango Cider Dressing:
2 Champagne mangos
4 oz. vinegar
1 oz. honey clover
1 tsp. kosher salt
1/2 tsp. black pepper, table grind
6 oz. olive oil
For steak: Place whole dried ancho chiles in hot water until soft. Blend with oil and spices. Rub seasoning generously on steak and allow to marinate overnight.
For salad: Peel plantain and shave into fine threads on mandoline. Deep-fry plantains at 350°F for approximately 1 minute, or until golden brown and crispy. Set aside on paper towel to cool. Toast coconut in oven for 4 minutes, until golden brown. in large bowl, add mixed greens and dress with 34 oz. mango cider dressing and a pinch of salt and pepper. Add halved grapes, green onions and toasted coconut. Flat iron steaks should be cooked on the grill for 6-8 minutes. Slice on bias and place on top of salad. Garnish with fried plantains.
For mango cider dressing: Peel and chop mangos. Add vinegar, honey, salt and pepper, then slowly incorporate oil while blending.
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