Soy-marinated bavette steak with black sesame + nori crust

Reheating time: 10-15 minutes

What are your ultimate favorite pairings? So much of cooking is just finding a couple things that go really nice together, and enjoying the simplicity of the pairing. Think about the movie Ratatouille, when Remy the rat eats a piece of strawberry, and then a piece of cheese, and then eats the two together. For like 15 years, since I first saw that movie, I have literally done everything in my power to attempt to experience that feeling- closing your eyes, letting your senses overwhelm you, and reveling in the beauty of harmony between ingredients. I haven’t eaten any garbage, though. Maybe that’s the secret. We’ve figured out a couple things that work real well, but nothing compares to the animated bliss that Remy experiences after eating pieces of garbage. One day… Until then, we’re bringing you the best combinations that we can think of. Marinated beef with fried rice- super simple, incredibly delicious. The roasted carrot salad? Fuggheddaboudit. It’s all here tonight, with flavor in droves, and the combinations take it all to the next level. Remember what Remy said… “If you are what you eat, then I only want to eat the good stuff.” Wiser words have yet to be spoken by a rat. Or any words. Rats don’t talk. At least, I don’t think they do. So, unleash your inner Remy, close your eyes, and get in there.

For the beef:

This marinade kicks ass. To reheat, broil or grill. Just get it nice and hot, and if necessary, cook it farther until it reaches your desired temperature. Broiling- about 3-4 minutes on the first side, a flip, and then 2-3 more minutes. Same instructions for the grill. Once it’s hot, let it rest for a minute, then slice into ½” pieces against the grain. Layer it up on a plate!

For the rice:

Best way to reheat the rice is to fry it in a large nonstick pan. Get the pan super hot over high heat, add just enough neutral oil to lightly coat, and scoop in the rice. Break up any large clumps, and flatten it out so it fries evenly. Once it smells toasty and fragrant, stir it up and give it a few tosses. Once it’s sizzling and hot, it’s ready! If this seems like too much work, you can also broil it! Broiled rice is the next best thing to pan fried rice. Broil in a flat layer, for about 2-3 minutes, then give it a stir to expose the rice underneath. Broil for 3-4 more minutes, and once it’s hot, it’s ready to go! Scoop onto a plate, and make a nice bed for your steak.

For the carrot salad:

No reheating necessary! Cool, crunchy roasted carrots with Applefield farms “spicy mix”- a hearty mix that Ray makes just for us with baby kale, mustards, arugula, and other interesting small leaves. It’s the best. To prepare the salad, just toss the carrots in a bowl with the wilted greens, dress with the mint vinaigrette, and plate it up. Dollop some chutney in the vicinity of the salad- best to incorporate this in bites as you go. Top everything off with the roasted marcona almonds, and dig in!

That’s it!

Go watch Ratatouille if you’ve never seen it. Besides, Shrek, it’s the best animated movie ever made. Just kidding. Shrek is the best. Anyone could tell you that.