|
To
allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a
year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our
Annual Staff Appreciation Party!
| |
Charred Steak w/
Cucumber-Watercress Salad
& Pumpkin Seed Relish
Serves 2
2 5-6 oz NY Steaks
3 fingerling potatoes
2 T ancho chile puree
1 T dark molasses
1 T honey
1 T fresh lime juice
Extra virgin olive oil
Salt and freshly ground pepper to taste
-
Mix chile puree, molasses,
honey and lime juice & rub over steak.
-
Set aside.
-
Pre-heat grill on high
setting and the oven to 4000.
-
Toss potatoes with 1-2 T
extra virgin olive oil (to coat) and season with salt and pepper to taste.
-
Roast the potatoes in 4000
oven for 15-20 minutes.
-
Meanwhile, sear the steak
on the grill for 3 minutes per side.
-
Place in oven for 3-5
minutes to finish cooking.
Pumpkin Seed Relish
1/2 bunch fresh cilantro
1 tsp fresh oregano
Half of one small garlic glove
1 T fresh lime juice
1/4 cup Canola oil
1/8 cup toasted pumpkin seeds
1/2 tsp cumin
Pinch of freshly ground pepper
-
To toast ground cumin,
place in a dry pan over medium heat and stir continuously until the slightest
amount of smoke and aroma come off the pan. Remove from heat, let cool.
-
Place all ingredients
except oil and seeds in blender. Turn on high and add oil and seeds. Adjust
salt to taste.
Cucumber and Watercress Salad
1 seedless cucumber
1/2 bunch watercress
1 red radish
1 T rice wine vinegar
1/4 tsp organic evaporated cane juice sugar
1/4 cup light olive oil
Salt and white pepper
- Peel and core cucumbers, and slice in a fine, 3” long
julienne.
- Select the most attractive watercress tops and rinse.
Discard remaining watercress.
- Clean the radishes and slice thinly, then cut into
julienne.
- Whisk vinegar, olive, and seasonings together and toss
with salad ingredients.
©Tarbell's 2004
|