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- Balvenie’s New Limited-Edition Whiskey
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- Taste Washington Report
Well, that headline doesn't actually mean much, but it was hard to resist. The point is, I've discovered my new favorite wine snack: the beef jerky that chef John Schenk (F&W Best New Chef '95) has added to the bar menu at the Strip House steakhouses in Houston and New York—and will in theory soon be adding to all the other Strip Houses around the country.
This tiny photo doesn't quite do it justice. What Schenk does is take prime strip loin, cut it into strips, pound it lightly till it's thin, then marinate it in minced garlic, ground coriander, curry powder, dark brown sugar, black pepper, soy sauce, oyster sauce, thyme, chopped cilantro, lime juice, and red wine vinegar—whew—for at least 24 hours. He pulls it out of the marinade, dries it in a 200 degree oven for somewhere up to 40 minutes or so, cools it, refrigerates it, then fries it to order in goose fat. (Because, you know, why the heck not fry it in goose fat?) And it's served with fried onions. It's slightly sweet, tender and chewy at once, excellently beefy, much more reminiscent of Hong Kong-style beef jerky than of the leathery, black, mesquite-smoked stuff I remember from being a kid in Texas. And I can tell you, it goes fantastically well with a big red wine.
If it sounds intriguing, you have two options: go to Strip House and order it, or, if you just have a general hankering for jerky, wait till our June issue when we're running a whole jerky article. Your call.