Recipes
Photo by Christophor Cavalieri
Ingredients
2 large 3 to 4-inch-thick rib eye
2 cups mesclun greens
1/2 cup Wasabi Oil
4 large Kennebeck potatoes, peeled, sliced shoe string-style, soaking in ice water
1 quart rice bran oil, for frying
1 lemon, halved
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
Cooking spray
Directions
Prepare a hot, cleaned grill, sprayed slick. Season the steak well on both sides and grill 6-8 minutes per side; let rest on a large pile of mesclun on a platter for 8-10 minutes before slicing. Meanwhile, prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 275 degrees. Spin the fries dry in a salad spiiner and fry only until slightly colored, about 6 minutes. Drain on paper towels and let stand at room temperature. Increase heat to 375 degrees and fry once-fried potato strings until GB&D (golden brown and delicious), about 3-5 minutes. Drain on paper towels and season immediately with salt. Transfer the steaks to a cutting board and slice. Drizzle lemon juice and extra virgin olive oil on the wilted mesclun and place the slices back on top. Top with fries and serve with Wasabi Oil, either drizzled on plate or in dipping bowls.
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