kahunaburger

flank steak and brussels sprouts

Last year I had a raw, chopped Brussel sprouts salad for at the first time at Vinaigrette (their SSL certificate seems to have expired a few days ago – if you get a warning, it’s safe to continue anyway) and I loved it! Since then I made a number of attempts to recreate what I’ve eaten there and tonight was another experimental dinner.

This time I decided to deviate a bit from the healthy angle that’s present in all Vinaigrette dishes and go more towards the hearty side.

You need 1/4 pound of raw washed brussel sprouts, half a handful of nuts (I used roasted almonds), a few bits of cheese (I used Gruyère today), some yellow mustard, juice from a whole lemon and some zest as well, some jalapeño slices, salt, pepper. Throw everything into the food processor and pulse it a few times until you get small, chunky consistency. And here comes the hearty part: in a small pan heat up some pancetta (Trader Joe’s has the container with diced pancetta) until the bits are brown and crunchy. Just before serving, mix in the “brownies” and some of the liquid fat from the pan to the salad mixutre. Garnish with some shaved cheese slices.

The meat was a chunk of cheap flank steak which received a serious massage from the Jaccard meat tenderizer (if you don’t have one of those in your kitchen yet, do seriously consider getting one). Hours ago I put the meat in a ziplock bag, added some fresh ginger, garlic, sesame oil, chili flakes and soy sauce. The tenderizer helps a lot when you marinate meat, because it allows for all the juices to get deep inside of it. Put the cow on the BBQ for a few mins each side, let it rest before cutting it up.

Bon appetit!