Sunday, January 23, 2022

Simple steak and salad? Not tonight!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
- Advertisement -spot_img

Must Read

Collard greens salad with pickled fennel and coconut

8 Servings

Pickled fennel

  • ½ cup white wine vinegar
  • ⅓ cup of sugar
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  • 2 garlic cloves, smashed
  • 1 bay leaf (optional)
  • 1 medium fennel bulb, stalks, and tough outer layer removed, thinly sliced lengthwise
  • 1 jalapeño, halved lengthwise

Coconut topping

  • 2 Tbsp. extra-virgin olive oil
  • 2 jalapeños, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 cup unsweetened coconut flakes
  • Kosher salt
greens salad

Dressing and assembly

  • 1 large egg yolk*
  • ½ cup unsweetened coconut milk
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 tsp. toasted sesame oil
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • 2 bunches collard greens, stems removed, leaves very thinly sliced (about 5 cups packed)
  • ½ small head Napa cabbage, tough stems removed, very thinly sliced (about 2 cups)
  • 1 small head radicchio, halved through the core, very thinly sliced (about 2 cups)
  • ¾ cup crumbled farmer’s cheese

Ingredient information

  • * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like a raw egg.

Pickled fennel

  1. Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool for 5 minutes. Add fennel and jalapeño and let cool completely. Cover and chill at least 2 hours before using.
  2. Do ahead: Fennel can be pickled 1 week ahead. Keep chilled.

Coconut topping

  1. Heat oil in a medium skillet over medium. Cook jalapeños, garlic, and coconut flakes stirring often, until garlic and coconut turn golden about 5 minutes. Season with salt and transfer to a small bowl.

Dressing and assembly

  1. Blend egg yolk, coconut milk, lemon juice, olive oil, mustard, sesame oil, and Worcestershire sauce in a blender until smooth and creamy; season dressing with salt.
  2. Place collard greens, cabbage, and radicchio in a large bowl. Drizzle dressing over, season with salt, and toss to coat. Add cheese and pickled fennel and gently toss again; scatter coconut topping over.
Short ribs with Piri Piri marinade

Short ribs with Piri Piri marinade

Serves 8


  • 2 large shallots, coarsely chopped
  • 8 garlic cloves, peeled
  • 2 Scotch bonnet chiles, stems removed
  • 1 2″ piece ginger, peeled, coarsely chopped
  • ¼ cup fresh lemon juice
  • ¼ cup of vegetable oil
  • 4 tsp. paprika
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Short ribs and assembly

  • ¼ cup sherry vinegar or red wine vinegar
  • ¼ cup honey
  • ¼ cup plus 3 Tbsp. vegetable oil
  • Kosher salt, freshly ground pepper
  • 3 lb. boneless beef short ribs


  1. Pulse shallots, garlic, chiles, and ginger in a food processor until very finely chopped. (Alternatively, pound into a coarse paste with a mortar and pestle if you have one.) Transfer marinade to a medium bowl and stir in lemon juice, oil, paprika, and salt to combine.
  2. Do ahead: Marinade can be made 1 month ahead. Cover and chill.

Short ribs and assembly

  1. Mix vinegar, honey, ¼ cup oil, and half of the marinade in a small bowl to combine; season with salt and pepper. Set Piri-Piri sauce aside for serving.
  2. Brush or rub each side of short ribs with remaining marinade and place in a shallow baking dish or large resealable plastic bag; cover with plastic wrap or close bag. Let chill for at least 4 hours and up to 12 hours.
  3. Remove short ribs from the marinade and scrape some of the marinades from the surface. Let sit at room temperature at least 1 hour before cooking.
  4. Heat a dry large cast-iron skillet over medium-high. Coat short ribs all over with the remaining 3 Tbsp. oil and season generously with salt and pepper. Cook short ribs, turning every 3–4 minutes, until deeply charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 13–16 minutes total. Transfer short ribs to a cutting board and let rest for at least 10 minutes.
  5. Slice meat against the grain ¼”–½” thick and serve with Piri-Piri sauce.

Leave your vote

0 Points


Global Flavor Made Easy - Piquant Post


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement - spot_img

Latest News


The Lone Star State is more than wide plains, bending oil derricks, and enormous herds of cattle grazing beneath...

More Articles Like This

Add to Collection

No Collections

Here you'll find all collections you've created before.