Monday, July 19, 2010

What's for Dinner? Thai Wraps with Spice-Rubbed Flank Steak + Dipping Sauce and Patty-Pan Squash with Roasted Garlic Vinagrette

Wraps: In soaked rice paper stack, thinly sliced lettuce, cabbage, sprouts, julienned red pepper, shallots, green onions and rare & sliced flank steak (rubbed with cinnamon, ginger, allspice, cumin, fenugreek, chipolte pepper, pepper, salt, sugar and lime basil and purple basil. Roll up the rice paper and dip in a sauce made of: soya sauce, pepper, green onions, rice wine vinegar and toasted sesame oil.
*Cinnamon pairs nicely with robust cuts of meat. It's not just for sweet dishes. (Just remember not to over-do it!
*Always slice your steak across the grain to make for easy eating :)

On the side were the beautifully tender Patty Pan squash roasted for just 15 minutes and tossed in olive oil and garlic that had been roasted in the oven and squeezed out. (See picture)