Recipe - Orange Sirloin In A Kiwi-Banana-Habanero

MEAT
1 kg Wellmarbled Kobe beef loin
(or Yuzawa if that's all
that's available); cut or sliced up
into 2 cm thick steaks
250 ml Orange juice
1 Sliced Habanero (or more)
2 teaspoon Ground cumin
2 teaspoon Chinese mustard
2 tablespoon Olive oil
20 ml Tohoku sake (substitute
Kyushu if it's all ya got)
One fourth small Onion; cut or sliced up

FRUIT BED
One fourth Onion; chopped coarsely
2 Cloves garlic; crushed &
chopped
2 tablespoon Crushed & chopped young
ginger
1 Sliced Habanero
2 Bananas
1 One half lg Kiwi (take the remaining
half and make 4 slices for
later engarnishment)
3 teaspoon Fresh oregano
One half teaspoon Dill
2 teaspoon Ground cumin
1 tablespoon Sesame seeds
One half tablespoon Caraway seeds

Date: 26 May 1996 21:54:05 +0900

From: "Scott Ashkenaz" s_ashken@kla.com
Meat: Let this marinate for 4 to 6 hours. Agitate often.

Fruit bed: Saute onion, garlic, ginger and habanero in a little olive oil
until the onions are translucent. Toss banana, kiwi, oregano, dill and
cumin in a blender, along with the onion/habanero mixture above. Make it go
whirr until it is all creamy. Toast 1 tbsp sesame seeds + One half tbsp caraway
seeds, shaking well, until they first begin to pop. (You should see the
cool little sesame seed toaster I got here.) Let them cool and set aside.

While waiting for the fire to heat, eat young ginger shoots dipped in red
miso paste. Drink at least one Kirin Ichiban beer. (Although most people
know that it takes two beers to get a fire going.)

Prepare a skewer with miniature onions, garlic cloves, and habs, one piece
of each per person. (You might want to do the habs on a separate stick to
control the burn.)

Grill these almost to your preferred level of scorchedness. Then, grill the
meat quickly over a very hot fire.

Just before serving, toss the toasted seeds into the banana/kiwi/onion/hab
mixture and blend briefly to mix the seeds in, but not puree them; you want
them crunchy. Make a little puddle of this mixture on each plate, and slap
a piece of meat into the center. Garnish with a slice of kiwi, roasted hab,
onion, and garlic.

I served this with the grilled miso eggplant from Schlessinger's _Thrill of
the grill_, white rice, and a salad of butter lettuce, cherry tomatoes, and
avocado (with a basalmic vinegar/Austrian pumpkin oil dressing).

I did not make enough.

CHILEHEADS DIGEST V2 #331

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.