Reheating time: 10-15 minutes
It’s always interesting to see how a dish progresses over the course of a week. I’m usually really late to write the menu (we need to have a menu done in like 4 hours, and I don’t have anything yet… lol!), and that’s fine- but it’s fun to see how some of these last minute flashes of inspiration actually come together as a finished product. Sarsaparilla steak tips. Any excuse to drench beautiful chunks of sirloin tips in organic sarsaparilla soda is good enough for me. Also in the marinade was some macerated wild licorice root, star anise, fresh ginger juice, and a whole bevy of other flavors and aromatics that I won’t bother explaining here. The licorice root, though- that’s a cool plant. Super fresh, almost minty, and definitely not “black licorice flavored candy” kinda taste- this stuff is the real deal. It was waaaay too strong to simply be eaten alone- but in the marinade, it’s perfect. Roasted spring dug parsnips, candy cane beets, and banana fingerlings got a nice bath in some creamy tahini and baby kale leaves, which is always exciting- and the farro salad tonight is out of this world. I’m really happy with how the team put this one together. You’ll see what I mean. Get in there!
For the steak tips:
Nothing else goes on the grill tonight, but I would definitely recommend firing it up just to reheat the steak tips. Caramelization is key! Warm the steak on the grill over high heat, flipping to get some good char and grill marks. Once it’s hot enough/cooked to your desired temperature, pull it off for a rest and slice it up!If you aren’t grilling, you can absolutely just broil or bake the steak tips for 6-9 minutes, or until hot/cooked enough for ya. Wouldn’t recommend the microwave, but you guys are adults- you can do whatever you want! Either way, once it’s hot and sliced, it’s time for the charred spring onion + scallions “sauce”. I put sauce in quotation marks, because like the initial idea of this dinner, the sauce morphed and adapted over time to fit the bill for the dinner. It’s more of a relish, now- and it features one of our favorite things- pickled mushrooms. I like the mystery behind the sauce, so just explore it. You won’t be sorry.
For the roasted root veggies:
As the weather warms up, you’re going to hear me advising you to eat things cold more than ever. I like the idea of cold root veggies dressed with creamy tahini and baby kale- so I would say just go at these veggies as is- but if you want to heat them up, broil or bake them with the steak for 5-7 minutes, stirring occasionally, till they’re nice and hot. Or microwave!
For the farro:
This one is a bit more flexible. I say cold, but it can absolutely be heated up to great success. Best way would be to fry it in a really hot nonstick pan, to toast up the farro and bloom all the flavors in the dressing. The spinach and dandelion will wilt nicely. Or, just go for it cold! Something to be said for freshness and cool textures. I’ll leave that up to you!
Thanks so much for ordering 🙂 Keep an eye out for the menu! Hopefully we get it done in time 😉 #weareweco #dinnersolved