The stock I used to make the pink soup (from the last post) was a mixture of roasted and stewed chicken bones plus raw T-bones and trimmings from two local, grass-fed steaks. Sometimes a big, juicy steak-on-a-plate is just what you need, while other times something a bit more refined is called for. In the latter case, I like to trim the meat off the bone, and then trim away anything that does not make for beautiful eating. I sliced the resulting steaks into thin slices and marinated them in sake and gochujang at room temperature for about an hour while I dealt with the other parts of the meal.
There were some bell pepper pieces left from a crudité sort of thing at Kindergarten, so I sliced them thin. I peeled and steamed some sweet potatoes, tossing the slices in yuzu juice and olive oil. I took a few bunches of frisée and spun them with cider vinegar, mustard, and garlic to make a sublimely gorgeous mash. And I took some leftover quinoa and tossed it with salt-kneaded cucumber, baby carrots sautéed with peas and guanciale, herbs, vinegar, and oil to make a pilaf type assembly.
We grilled the peppers and meat on the shichirin–charred and rare respectively– slathering it all with mash and mooing in appreciation at this amazing plate of food. When the spuds and peppers are our own, we'll do this again; it was a big tortilla away from unbelievably high quality street food.