Flank Steak Tartare with Carrot-Top Salsa Verde
Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Just like the state fair, minus the crowds.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.