 |
| From gastronomic guesswork |
1/2-3/4lb parmigiano rinds
7-9 cups water (eventually reduced to 4-5 cups)
1/2 lb hangar steak (cut into ribbons 1 1/2" to 2" long by 1/8" thick)
strained juice of 6 meyer lemons
black pepper (fresh ground)
salt TT
2 scallions (finely sliced)
The parmigiano broth was made with the rinds and water by pressure cooking for 40 minutes at 15 psi. The meyer lemon and salt ratio was adjusted until a great harmony was found between the richness of the parmigiano and the sweet acid of the meyer lemon juice; crazy to watch salt at work here, you shouldn't taste the salt at all, but it really unifies these two flavors. The steak ribbons were liberally seasoned with fresh ground black pepper (fine ground), quickly seared on high heat in grapeseed oil (copper pan) to rare doneness (constantly tossing), and completed their cooking at the table in the soup. I'm adopting this one as a personal classic at this point, but the idea is all Chef Holly Smith's.
|