Ming Tsai

Recipes

Directions

Coat the peppers with 1 tablespoon of the oil and place them on an open flame or under the broiler in the oven. Blacken on all sides, about 4 minutes per side, and remove to a bowl, then cover with plastic film to steam them for about 10 minutes. Remove the blackened skin, stems and seeds and slice into ¼-inch thick strips. Reserve.

Rehydrate the chipotle peppers with hot water in a small bowl for about 10 minutes. Drain and reserve.

Oil the steaks, coating them on both sides with about 1 tablespoon for each steak. Season the steaks generously with salt and pepper. Add 1 tablespoon of canola oil to a large cast-iron skillet over high heat, cook for about 3 minutes on the first side and about 2 ½ minutes on the second side for rare, depending on thickness and desired doneness. They should be deep golden brown. Transfer the steaks to a plate to rest for 5 to 10 minutes. Pour out most of the fat, leaving a thin coating in pan to make the pan sauce.

In boiling salted water, cook the potatoes for about 7 minutes and drain.  Meanwhile, add the remaining 1 tablespoon canola oil to a medium sauté pan. Add the sliced shallots. Season with salt and pepper and sauté about 5 minutes until colored. Add the cooked potatoes to the shallots to make the hash. Check the season and adjust if necessary.

In a medium bowl, gently combine the beets, olive oil, tarragon, reserved bell pepper slices. Add the ponzu sauce. Season to taste with salt and pepper.

Add the 2 minced shallots to the steak pan over medium high heat and sauté for about a minute. Deglaze with red wine. Add the rehydrated chipotle peppers and reduce the sauce by half, about 5 minutes. Add the horseradish. Reduce the heat and whisk in the crème fraiche. Remove the chipotles. Slice the steak and season the slices with salt.

To plate: On a large platter, arrange the potato hash in a diagonal row just off-center.  Place the beet salad in a row alongside the potatoes and then the steak slices in another row next to the beets. Spoon the pan sauce over the meat. Crumble the blue cheese across the platter.