With chef Edward Lee at the helm of 610 Magnolia, the people of Louisville, Kentucky, are some lucky eaters. This is how he describes his food: “Farm to table, field to fork, soil to mouth, local-global, new Asian, new Southern, new anything.” Blending his Korean-American heritage with French training and Southern influences, you end up with a hodgepodge of eclectic, appealing recipes in this great book, Smoke & Pickles, like a giant, meaty T-bone, which has a fiery, fresh Asian marinade that’s killer (and only takes 20 minutes). Good luck resisting the crusty bits that fall off the meat.
T-Bone Steak with Lemongrass-Habanero Marinade
Feeds 4 normal people or 2 very hungry ones
Every once in a while, I like to dig into a big, fat, bloody steak. I might feel terrible the next day, but it’s so tasty when I’m eating it. One problem I find with a big steak is that after a few bites, it starts to taste dull. So I like to add a bright acidic marinade for a contrast with all that meatiness. The acid actually accentuates the umami element in the steak and gives it a punch that is quite addictive. Serve with Collards and Kimchi (page 200) and a glass of Circus Boy from Magic Hat Brewing.