Active Time
1 HR
Total Time
5 HR 30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small saucepan, heat 3/4 cup of grapeseed oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden and crisp, about 8 minutes. Using a slotted spoon, transfer the crispy garlic to paper towels to drain. Let the oil cool.

Step 2    

Using a small paring knife, make 5 slits in each steak. Press 1 crispy garlic chip into each slit. In a large resealable plastic bag, mix the cooled garlic oil with the shallots, lime leaves, orange zest, soy sauce, fish sauce, chiles, 8 of the thyme sprigs and the rosemary leaves. Add the steaks, seal the bag and turn to coat. Marinate in the refrigerator for 4 to 8 hours, turning occasionally.

Step 3    

Remove the steaks from the bag and scrape off the marinade. Season the steaks with salt and black pepper and let stand at room temperature for 30 minutes.

Step 4    

Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter over moderately high heat. Add the kale and cook, tossing, until just wilted, about 1 minute. Remove from the heat and stir in the mustard greens until they just start to wilt. Season with salt and white pepper. Drain the greens in a colander and mound on the plates. Serve right away with the sour cherry mustard.

Chef's Notes

Make the Sour Cherry Mustard.
 

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