I know most of you have heard me criticize my mother for cooking all the color out of her vegetables. As I prepared the wax beans today, I realized that I had neglected to say that her 1-2 hour green beans, etc. always tasted good; an unattractive gray but packed with flavor, just not vegetable flavor. Sorry Mom, I think I’ve been unfair. We always ate vegetables in our family, that’s why I was so stunned when I realized that vegetables were good, even without the overwhelming onion, garlic, ham hock taste :) That’s not to say that my husband’s mother couldn’t have used a little flavor enhancement in her vegetables, because she certainly could have, but they were always perfectly cooked.
My vegetable philosophy, based on the two mothers’ strengths is that a vegetable dish should not only be good enough as a side (husband’s mother), but should also taste good enough alone (my mother). I ate a small-medium bowl of the beans for lunch :)
So anyway, I fired up the grill for some teriyaki marinated rib steaks. I have to stop blogging and get things ready for our trip to the U.S. Buying a new house across the New York border and the Delaware river in Pennsylvania :) Population 4,480. You might ask why Honesdale, P.A. caught our fancy? Guys, they have an old school German butcher there that could teach Jacques a few tricks! Okay, no State taxes too. But still.
Teriyaki Rib Steak with Wax Beans
2 rib steaks
1/4 cup mirin
1/4 cup soy sauce
1 1/2 tbsp sugar
1 tbsp sake
1 tsp ginger, minced
1 lb fresh wax beans
2 shallots, thinly sliced vertically
1 large red bell pepper, sliced vertically
2 tbsp butter
Salt and pepper
Mix the mirin, soy sauce, sugar, sake and ginger together. Pour over the steaks in a zip lock bag, squish around and marinate for 2-3 hours.
Blanch the wax beans for 10 minutes, rinse with cold water, drain and set aside. Saute the shallots and bell pepper in the butter until the shallots wilt, then toss with the beans, adding salt and pepper to taste. Warm before serving.
Grill the steaks to taste and serve with the wax beans.
Wine suggestion: Chiroubles