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      RECIPE TITLE "John Sedlar's Jimi Hendrix Steak Experience Recipe"
    Source: Beef for All Seasons,
    Courtesy of: Cooking.com

    yields Serves 6 time--- difficultyeasy

    As you might be able to tell from the title of this recipe John Sedlar is one of America's most creative chefs. He is also one of the pioneers of modern Southwestern cuisine, although this particular recipe hardly falls into this category. Instead, this dish was inspired by a menu he wrote for Billboard Live, a rock-and-roll supper club on Sunset Boulevard in Hollywood, California; many of the dishes were inspired by famous musicians. With this presentation, featuring the bright psychedelic colors of the beet syrup and cilantro, you get a Hendrix-style purple and bright green haze on the plates!

      RECIPE INGREDIENTS

    For Marinade and Steaks:
    1/2 cup olive oil
    1/4 cup balsamic vinegar
    2 tablespoons pureed or finely minced garlic
    2 tablespoons black peppercorns
    3 sprigs tarragon, leaves removed and coarsely chopped
    6 portions of skirt steak, select grade or better, about 8 ounces each, or top sirloin steaks, prime or choice grade, lightly pounded to a thickness of 1/2 inch

    For Beet Syrup:
    1 cup beet juice

    For Cilantro Oil:
    6 bunches cilantro, thick stems removed
    1 cup olive oil

    For Dressing and Salad:
    1/2 cup vegetable oil
    2 tablespoons Dijon mustard
    1/2 cup red wine vinegar
    1 teaspoon freshly ground black pepper
    6 bunches watercress, washed and drained

      RECIPE METHOD

    TO PREPARE MARINADE: Place the oil, vinegar, garlic, and peppercorns in a dish or mixing bowl and whisk to combine. Add the tarragon and rosemary. Add the steaks, coating with the marinade on both sides, and let marinate in the refrigerator overnight.

    TO PREPARE BEET SYRUP: Place the beet juice in a small saucepan and bring to a boil. Cook over medium-high heat for 15 to 20 minutes, or until syrupy in consistency and 1/4 cup remains. Lightly season with salt and pepper to taste.

    TO PREPARE CILANTRO OIL: Blanch 3 bunches of cilantro in boiling water for 10 seconds. Remove and shock in a bowl of iced water to stop the cooking process. Transfer to a blender with the remaining bunches of uncooked cilantro and puree while slowly adding the olive oil. Let the mixture rest overnight. The next day, strain through cheesecloth into an attractive glass bottle and season with salt and pepper.

    TO PREPARE DRESSING: Whisk together the vegetable oil and mustard in a mixing bowl. Whisk in the vinegar and season with the salt and pepper. Let chill in the refrigerator. Remove the thick stems of the watercress and chill the leaves. When ready to serve, toss the watercress with the dressing and pile in a high mound on the center of each serving plate, leaving plenty of room around the watercress.

    TO PREPARE STEAKS: Remove the steaks from the marinade and grill over medium-high heat for about 2 minutes on each side for medium-rare, about 3 minutes on each side for medium, or to desired doneness.

    TO SERVE: Slice each steak and arrange on top of the salad. Drizzle or spoon the cilantro oil and beet syrup around the salad in attractive or free-form psychedelic patterns.

    WINE RECOMMENDATION: Zinfandel from California, Cabernet Sauvignon from California, or Chianti Classico from Italy will perfectly complement the combination of seasonings and steaks.

    HELPFUL TIPS: Not only should the steaks marinate overnight, but the cilantro oil should also be prepared a day in advance to give the ingredients time to infuse and settle. You can juice the beets yourself or buy beet juice at a health food store. For the best visual effect, serve this dish on large white serving plates.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 982 Fat: 80g Carbohydrates: 11g
    Cholesterol: 129mg Sodium: 368mg Protein: 55g
    Fiber: 2g % Cal. from Fat: 73% % Cal. from Carbs: 4%

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