RH Staff

From: Chef/proprietor Mike Kurotobi, mj2 Bistro, Park Ridge, iL. Yield: 1 serving.

10-oz. Flat Iron steak
as needed, marinade (recipe follows)
as needed, black beans (recipe follows)
as needed, rice,
1 egg, fried over easy, cooked to order
as needed, deep-friend plantains
as needed, chimichurri sauce

STEAK MARINADE (YIELDS 1/2 GALLON):
2 qt. corn oil
2 1/2oz. garlic, chopped
4 oz. green onion, chopped
4 oz. fresh lime juice
4 oz. chili powder
1 Tbsp. black pepper
3 Tbsp. thyme, dried
2 Tbsp. oregano, dried
1 bunch cilantro, leaves only
1 1/2 oz. kosher salt

MJ2 BISTRO CHIMICHURRI:
3 bunches flat Italian parsley, leaves only
2 Tbsp. oregano leaves
6 cloves garlic
juice of 1 lemon
1 to 1 1/2cups olive oil
2 tsp. chili flakes
to taste, kosher salt
to taste, black pepper
2 to 3 oz. red wine vingar

BLACK BEANS (YIELDS 5 GALLONS):
5 lb. black turtle beans
1 1/2 lb. onions, chopped
1 cup garlic, chopped
6 jalapenos, deveined, seeded and chopped
9 Tbsp. cumin
4 gal. water
2 oz. kosher salt
2 bunches cilantro, leaves chopped
10 oz. red wine vinegar

For steak marinade: in a bowl or container, puree all ingredients together until they form a smooth paste. Keep refrigerated. Marinate steak overnight in desired amount of marinade.

For chimichurri: Puree all dry ingredients in food processor. Slowly add vinegar and oil until desired consistency is reached.

For black beans: in a large pot, bring beans, onion, garlic, jalapeno, cumin and water to a boil. Turn heat down to a simmer, cover and cook for 90 minutes, stirring occasionally. Add salt and cilantro; finish cooking uncovered. Remove from heat, puree with hand blender, and add vinegar. Adjust seasoning with salt only.

To serve, per order: Char-grill steak that has been marinated overnight. Serve with black beans, rice, one egg fried over easy, and deep-fried plantains. Serve with chimichurri sauce.

AMERICAN EGG BOARD