| Servings | servings |
Ingredients
- Brown garlic and scallions on grill or pan
- Garlic Cloves, crushed
- Scallion, whole, sliced
- Soy sauce
- Brown Sugar
- Dried Red Chili
- 1 cup cooked California Blonde rice per person. Cook according to package.
- 1 prime 28 oz porterhouse steak for each 2 people. Or steak of choice.
- 1 head of large leafy lettuce – red leaf, or Boston or baby gem for every 2 people. Washed dried and separated.
- 1 stalk of fragrant herbs per person – mint, Thai basil, cilantro, Italian parsley
- Have lots of “condiments" around – chili paste, salsa, pickled peppers, jalapeños, and citrus wedges
Ingredients
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Instructions
- Heat a gas or charcoal grill to a medium high heat.
- Liberally sprinkle sea salt and fresh ground pepper on both sides of the steak. Add to the grill and cook to desired temperature medium seems to be a good place. Approximately 8 minutes per side total. *Split the time 4 minutes per side, flip and repeat. Always let the meat rest for at least half of the cooking time before slicing. It will keep the meat nice and juicy.
- When everything is ready, slice the steak of the bone first. You with have a NY on one side and a filet on the other. Keep the cuts layered together on a serving plate.
- Pile the rice in a bowl, place the lettuce and herbs around and place the sliced steak on top. Then drizzle some of the left over marinade over the rice. Have fun with the rest.
- If making “lettuce wraps" keep everything separate and then let your guests build their own.
Recipe Notes