Soy-Ginger Marinated Ribeye, Capellini, Garlic Beurre Rouge, Flowers
I took the same marinade and cooking technique used in the post about the ‘London broil’ and approached a decent-sized Ribeye the same way and then sliced that pretty thin (eighth of an inch or so) . Sure, it takes for ever and a day to cook this way, but it tastes pretty good when all is said and done.
And just to completely bastardize a decent dish, I took pasta (capellini) and made a beurre rouge with an added heaping of crushed garlic and for visuals and tasty floral notes, I added some edible flowers. For some reason the deep red color of the sauce gets distributed around the pasta… not quite as bold a look as I though I might have. In any event, it was tasty, though in all honesty, I could really do without the flowers.
I think I may open a dinner with this at some point. Although it’s rich, it achieves a good peak about 3 bites in which to me seems like a good starter.