
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
This dish is a veritable umami bomb. Umami has been identified as the fifth taste, along with sweet, salty, sour and bitter. Between the koji, miso and seaweed flakes in the furikake it’s a veritable glutamate-fest.
Although koji is an ingredient created by an ancient Japanese process, it’s relatively new in terms of being commonly used and adored by western chefs. It takes the place of salt as a seasoning and is actually a form of mold. You can read all about it here. One of the benefits of koji is that it acts as a tenderizer in addition to bringing a distinct flavor, which makes it a perfect steak marinade.
If you’ve ever enjoyed a bowl of Korean bibimbap, you may be a fan of the crispy rice that forms as the rice sits against the searing hot stone bowls. Heck as far as I’m concerned, that dish is all about that crispy rice, and there never seems to be a enough of it. Solution? Make you own in a skillet, and transform the entire batch into guaranteed golden crispy goodness.
Liking the sound of the recipe but worried about all the extra ingredients? Fear not! You can definitely make this without the koji marinade, just season liberally with salt before you grill the steak and skip the marinade step.
Want to request a recipe?
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Hanger steak is a best kept butcher's secret no more! Pair this richly flavored steak with a bright salsa made w. charred scallions, mint and peanuts.
Perfect duck will have rendered crispy skin while the meat stays pink and juicy. Here's how you do it.