CHARRED BEEF LETTUCE CUPS

CHARRED BEEF LETTUCE CUPS

CHARRED RARE BEEF, CRISP VEGETABLES, FRESH HERBS AND A SPICY, TANGY DIPPING SAUCE.

  • SERVINGS: 4
  • PREP TIME: 40 MINUTES
  • COOK TIME: 8 MINUTES
  • TOTAL TIME: 48 MINUTES

INGREDIENTS

CHARRED BEEF

  • 1 piece ribeye or entrecôte, about 1½ lb (680 g)
  • Kosher salt
  • Freshly cracked black pepper
  • Olive oil or neutral oil, for coating

DIPPING SAUCE

  • 3 tbsp fish sauce
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 2 tbsp brown sugar
  • 1 garlic clove, finely grated
  • 1-3 bird’s eye chilies, very thinly sliced, to taste
  • 2 tbsp cilantro stems, finely chopped

QUICK-PICKLED CARROTS

  • 3 small carrots, preferably with a little green left attached
  • ½ cup rice vinegar
  • ½ cup water
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 1 star anise, optional
  • 1 tsp coriander seeds, optional

FOR SERVING

  • 2 heads crisp lettuce, such as Little Gem or romaine hearts
  • 4 radishes, very thinly sliced
  • ½ English cucumber, julienned
  • 3 green onions
  • 1 small daikon, optional, very thinly sliced
  • 1 handful fresh cilantro
  • 1 handful Thai basil
  • 1 handful Vietnamese mint or regular mint
  • ¼ cup roasted peanuts or cashews, roughly chopped

METHOD

1. MAKE THE DIPPING SAUCE

  • Combine the fish sauce, soy sauce, rice vinegar, lime juice and brown sugar in a bowl. Stir until the sugar has dissolved.
  • Add the garlic, bird’s eye chilies and finely chopped cilantro stems. Set aside while you prepare the rest of the recipe so the flavors have time to come together.

2. QUICK-PICKLE THE CARROTS

  • Clean and peel the carrots, leaving a small amount of the green tops attached if desired.
  • Using a mandoline, slice the carrots very thinly lengthwise.
  • Combine the rice vinegar, water, sugar, salt, star anise and coriander seeds in a small saucepan. Bring just to a simmer, stirring until the sugar and salt dissolve.
  • Pour the hot pickling liquid over the carrots and set aside to pickle.

3. PREPARE THE VEGETABLES

  • Separate the lettuce into individual leaves and wash thoroughly in very cold water. Dry completely using a salad spinner or clean kitchen towels, then keep chilled so the leaves stay as crisp as possible.
  • Thinly slice the radishes on a mandoline and place them in ice water until crisp.
  • Cut the green parts of the green onions into very fine julienne and place them in ice water so they curl as they chill.
  • Julienne the cucumber, discarding the soft, watery seed section if needed.
  • If using daikon, slice it very thinly and add it to the ice water with the radishes.
  • Pick the cilantro, Thai basil and Vietnamese mint leaves and keep everything chilled until serving.

4. CHAR THE BEEF

  • Remove the beef from the refrigerator and allow it to come closer to room temperature.
  • Season generously with salt and freshly cracked black pepper, then lightly coat with olive oil or neutral oil.
  • Heat a charcoal or gas grill until extremely hot.
  • Sear the beef hard on both sides until you develop a deep, dark crust while keeping the interior rare to medium-rare, about 3-4 minutes per side, depending on the thickness.
  • Transfer the beef to a plate and place it in the refrigerator to cool and stop the cooking, helping keep the center evenly pink from edge to edge.

5. SLICE THE BEEF

  • Once rested and slightly chilled, slice the beef as thinly as possible against the grain.
  • Arrange the slices flat on a large serving platter.

6. ASSEMBLE

  • Place the dipping sauce in a small bowl in the center of the platter.
  • Arrange the crisp lettuce, pickled carrots, radishes, cucumber, green onion curls, daikon and fresh herbs around the beef.
  • Finish the sliced beef with the chopped peanuts or cashews.

7. SERVE

  • Build each lettuce cup with a few slices of charred beef, crisp vegetables, fresh herbs and nuts.
  • Spoon over some dipping sauce or dip the assembled lettuce cup directly into the sauce and enjoy immediately.

By Laurent Dagenais

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