October 3rd, 2007

The Original New Orleans Bourbon Street and Mardi Gras Steak

Wolfgang Hanau
West Palm Beach, FL

The Original New Orleans Bourbon Street and Mardi Gras Steak

Mardi Gras and Bourbon Street Marinade:
2 scallions, white and greens, thinly sliced
1/3 cup chopped red onions
2 tbsp minced garlic
1 tbsp grated, peeled fresh ginger
1 tsp minced, seeded jalapeno pepper
1 tbsp ground coriannder seeds
1/4 tsp each black and cayenne pepper
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp each dried basil and Kosher salt
1 packed tbsp light brown sugar
1/2 cup fresh orange juice
1/2 cup white balsamic vinegar
1/4 cup each red wine, the soysauce and Bourboninto the spice mixture, vinegar, soy sauce, Bourbon Whiskey and olive oil
4 8-oz each Steaks, fat trimmed off

In a small bowl, combine the scallions, red onions, garlic, ginger and jalapeno pepper.  In a large bowl combine the spices, basil, salt and sugar.  Whisk the orange juice, both vinegars, soy sauce and Bourbon into the spice mixture.  slowly drizzle the olive oil, whisking constantly.  Add the scallion mixture and combine.  Add the steaks to the marinade and coat well.  Marinate in the refrigerator over night, turning once.  Bring to room temberature before grilling.  Grill the steaks over hot coals 3-4 inches from the heat sorce for about 5 minutes per side for medium rare.  Let rest for 10 minutes, before slicing against the grain into 1/4 inch thick slices.  To serve, arrange the steaks on a large platter together with sliced tomato, onion, basil and fresh mozzarella salad. 

The Salad:
2 large vine ripe tomatoes, sliced thick, 1 red onion, sliced thin, 2 cups of fresh basil leaves, 8 oz sliced fresh mozzarella.  Topped with extra virgin olive oil and sprinkled with white balsamic vinegar.