Japanese Inspired Summer Steaks with Marinated Green Beans, Fermented Blueberries, Grapefruit Kosho and Pepper and Strawberry Compote
Marinated Steaks
2 tbsp white miso for every 1 lb steak
Fermented Blueberries Recipe
Grapefruit Kosho Recipe
Zest and juice of two grapefruit
Zest of four oranges
Zest of two lemons
4 small habanero, seeded and minced
1 sweet red or yellow bell pepper, minced
2 cloves garlic, minced
1 tbsp unrefined sea salt
2 tsp honey
Spread citrus zests out to dry at room temperature for 3-5 hours, then combine the rest of the ingredients. Kosho keeps for about a week to ten days refrigerated.
Pepper and Strawberry Compote Recipe
½ lb strawberries
½ lb red bell pepper
2 tbsp shallot
2 cloves garlic
¼ cup honey
1 tbsp mirin
2 tsp soy sauce
1 tsp water
1 Tbsp watermelon juice (or other melon or white grape if melon juice not available/too much hassle)
Rough chop solid ingredients, then combine everything but the watermelon juice in a small saucepan and simmer over medium heat for about an hour, then add the juice, pulse in a food processor and season to taste.
Marinated Beans Recipe
1 lb green beans
¼ cup fish sauce
¼ cup mirin (sweet Japanese wine)
1 tsp rice vinegar
1 tsp sesame oil
(combine up to 4 days ahead, cover and refrigerate)
Summer Tapenade Recipe:
1/2 cup strawberry compote
1 tbsp fermented blueberries
2 tbsp marcona almonds
Prepare a grill for direct, high-heat cooking. Scrub your grates well. Temper steaks to room temperature for an hour before cooking. Grill to rare or, if you must, medium-rare (if you prefer a more done steak, select a fattier cut, such as flank or strip. Bistro steaks are lean and can dry out easily.) Rest the steaks.