Quick Seared Short Ribs With Charred Scallion Salsa Recipes

QUICK-SEARED SHORT RIBS WITH CHARRED SCALLION SALSA

Steps:

• Season short ribs with salt and pepper.
• Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
• Heat oil in a large skillet (preferably cast iron) over medium-high heat.
• Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
• Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
• Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
• Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.

REVERSE-SEARED RIBEYE WITH MISO SAUCE AND CHARRED SCALLIONS

Steps:

• Bring a couple inches of water to a boil in a medium saucepan, then reduce the heat to maintain a simmer.
• Preheat a medium skillet over medium-low heat for the steak. Preheat another medium skillet over medium-low just for 5 minutes before cooking the scallions.
• Season the Wagyu with salt and place in the first preheated skillet. Reduce the heat to low and cook until nearly medium-rare, about 10 minutes per side (or adjust for your desired doneness).
• While the Wagyu is cooking, make the miso sauce: Whisk the egg yolks with the instant dashi, miso, sake and sugar in a medium metal bowl until smooth. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the eggs have set and the sauce has thickened, about 7 minutes. Remove from the heat but leave the bowl over the saucepan to keep the sauce warm.
• Next, collect 1 tablespoon of rendered fat from the Wagyu in the skillet and add it to the second preheated skillet. Add the scallion whites and chiles, season with salt and cook, stirring occasionally, until the scallions start to char, about 2 minutes. Add the scallion greens and cook, stirring occasionally, until lightly charred, 1 minute. Reserve on a plate.
• After the Wagyu has cooked for 10 minutes on each side, increase the heat to high and cook until browned and crusty, about 1 minute per side.
• Remove the Wagyu from the skillet and slice across the grain. Whisk the miso sauce again. If the sauce is too thick, stir in a bit of hot water from the saucepan to reach your desired consistency. Spoon a small puddle of the sauce onto serving plates, top with the charred scallions and Wagyu and serve.

HANGER STEAK WITH CHARRED SCALLION SAUCE

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
• Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10-12 minutes. Transfer steaks to a cutting board.
• Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
• Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

MARINATED SHORT RIBS WITH GRILLED SCALLION AND MINT SALAD

Steps:

• Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.
• Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat.