Classic Ribeye with Cilantro Sauce

Main Courses

Sean's Tasting Menu: Top

Sean's Post-postmodern Nonsense

I know, I know.  This is a classic in the "New American Cuisine".  A steak cooked to medium well, with pinkish blood in it.  So yes, it's spongiform encephalopathy territory.  But, oh man, beef has such an acquired taste.  This is one of my all time favorites, obviously!  I added the cilantro sauce.  It cost a dollar extra.  In certain Eastern Asian traditions, cilantro is often mixed with beef to get rid of the excessive meaty unpleasantness.  The side dish is interesting as well.  I just cannot justifiably have steak without potato.  That's like a categorical imperative or something.  Anyhow, I modified it just a tiny bit.  Rather than having mashed potato like any good ol' Joyce reader, I fried fresh potato with green onion.  The strips are often still crispy, retaining some of the vitamins.  Potato is really much more than starch if you know how to do it right.  In summary, saturated fat never tastes so good.


Copyright Sean Luo, 2005, sluox@yahoo.com