Ali Rosen loves potluck entertaining. Not the seat-of-the-pants “bring whatever” variety that can result in a 12-desserts-no-entrees spread, but a casually organized affair with good friends and good food.
Rosen, the creator and host of the Emmy-nominated TV series and website “Potluck with Ali Rosen,” says one key ingredient is having a repertoire of recipes that can be made ahead and served at room temperature. Her new cookbook, “Bring It!” (Running Press, $25), includes this sensational Ginger Beef recipe, complete with “how to bring it” tips for transporting and serving.
“Any time you serve meat at room temperature, you need a sauce that makes people forget they could’ve eaten something right out of the oven,” Rosen says. “You can use this sauce on a lot of different proteins — I’ve yet to find something that doesn’t go with it — but it marries particularly well with steak. The bold, bright sauce perfectly complements the robust nature of beef.”
Headed for a tailgate or picnic?
“Trying to cut a steak with plastic cutlery is my greatest pet peeve!” Rosen says. Her simple fix: Serve the steak in bite-size slices.
Ali Rosen’s Ginger Beef
Serves 4 to 8
1/3 cup finely chopped fresh ginger
2 cups finely chopped scallions
2 tablespoons soy sauce
1 teaspoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of salt
4 pounds sirloin steak
¼ cup vegetable or canola oil
Make the sauce: Combine the ginger, scallions, soy sauce, vinegar and olive oil. Set it aside. (I think the sauce gets better the longer it sits, but at least let it sit while you cook the steak so it has time to settle together.)
Then make the steaks: Generously salt the steaks on both sides. Place a cast-iron or nonstick pan on very high heat and add the oil (only use half if you are making the steaks in two batches to keep …read more
Source:: The Mercury News – Lifestyle