Canola oil, to coat steak and cook
4 (8 to 10 ounce) New York strip steaks
1/4 cup oolong tea leaves, fine grind
1 tablespoon ground white pepper
Fleur de sel
Serving suggestion: 3 cups cooked brown rice and Garlic Broccoli, recipe follows
Canola oil, for cooking
10 cloves garlic, thinly sliced
1 tablespoon minced ginger
1 head broccoli, prepped into small florets and stem, peeled and cut into thin slices, blanched and shocked
2 tablespoons oyster sauce
2 cups chicken stock
1 tablespoon cornstarch mixed with a little water
Salt and freshly ground black pepper
Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt.
On a hot grill, well oiled, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Be careful to move steaks around if/when there are flare ups.
Let the meat rest for 5 minutes before slicing on the bias.
Place a small mound of brown rice in the middle of a plate and top with the garlic broccoli. Cut the steak on the bias and place on the broccoli. Drizzle sauce around.
In a hot wok, coat with oil and saute the garlic and ginger until soft, about 30 seconds. Add the broccoli (florets and stem). Stir-fry for 1 minute, add the oyster sauce and the stock. Check for seasoning. When liquid is boiling, add the cornstarch slurry to thicken. Cook for an additional 30 seconds and check again for seasoning.
Recommended beverage: An oak-y Cabernet Sauvignon
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