Salt And Pepper T-bone Steaks With Mojito Slaw

Salt And Pepper T-Bone Steaks With Mojito Slaw

The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an über fresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavors of the two dishes meld wonderfully.   Serves 4

Ingredients:

2 T-bone steaks, each 2 inches thick and about 1 1/2 lbs (680 g)

1 to 1 1/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt

1 tsp (5 mL) freshly ground black pepper

Mojito Slaw
8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage
2 limes
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) rum (optional)
1 tsp (5 mL) agave syrup
Generous pinches of salt to taste
1/2 cup (125 mL) fresh mint leaves
Directions:
Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours.

Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days.

When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.

                                                                                                                                                             Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it. 

Turn steak occasionally until deep golden and an instant-read thermometer reads 125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.

Sweet And Spicy Sauce

 

Sweet & Spicy Dumpling Sauce

This is a favorite sauce to eat with fried dumplings or shrimp rolls. It’s inspired by a classic Thai sauce served with fried chicken, and by Chinese-American sweet chili sauces.

Ingredients:
Stir together:
1/4 cup (60 mL) agave syrup
2 tsp (10 mL) chili garlic sauce and
2 tsp (10 mL) seasoned rice vinegar.
Season to taste with salt.
Makes about 1/3 cup (80 mL)

Tequila Sour

Tequila Sour

It is a simple and fresh taste of Spring!

Ingredients:

1 ½ ounce Cazadores Blanco Tequila
1 ounce lemon juice
1 ounce pineapple juice
½ ounce agave syrup
Lemon wedge and pineapple leaf, for garnish

Directions:
To a cocktail shaker without ice, add tequila, lemon juice, pineapple juice and agave syrup. Shake vigorously for 20 seconds. Add ice and shake for 15 seconds longer. Pour into a rocks glass filled with ice and garnish with lemon wedge and pineapple leaf.  

Makes 1 cocktail.

 

Tahini-Date Granola Bars

Tahini-Dates Granola Bars

Ingredients:

2 cups pitted Medjool dates
1/2 cup honey, agave syrup, or maple syrup
1/2 cup tahini
3 tablespoons peanut butter
2 teaspoons kosher salt
3 cups old fashioned oats, toasted
1 cup almonds, toasted and coarsely chopped
1 cup desiccated (unsweetened) coconut flakes
1 cup dried apricots, coarsely chopped

Directions:
Line a 13x9x2-inch pan with parchment paper, creating a sling by letting it hang over the long sides by a couple of inches. Process the dates to a paste in the food processor, or chop finely by hand (processing is best).

In a small saucepan, combine the honey, tahini, peanut butter, and salt. Warm over low heat until heated through and smooth, stirring occasionally. Add the date mixture and continue heating and stirring occasionally until smooth.

In a large bowl, combine the oats, almonds, coconut, and apricots. Pour the tahini-date mixture over top and stir to combine, which can take a couple of minutes.

Spread granola mixture in the prepared pan, using a piece of wax paper to press and flatten it evenly. Chill for about 15 minutes, then cut into bars. The bars will last fine at room temperature, in the open air, for a couple of weeks and remain soft and chewy.