The Steak Bomb With Flap Steak Scallions and Salami Cheese Crisps Recipe
Ingredients
- For the Flavor Base:
- 2 red bell peppers, stemmed, seeded and cut into 1-inch chunks
- 2 medium onions, peeled and roughly diced
- 1 head of garlic, peeled
- 50 grams soy sauce
- 75 grams fish sauce, such as Red Boat
- 150 grams dry white wine
- 10 grams smoked paprika
- For the Steak:
- 1 whole Beef Flap steak (about 3 pounds 8 ounces; see note)
- For the Beef-Fat Oil:
- Reserved Beef Fat and Trim (from above)
- 110 grams extra-virgin olive oil
- For the Peppers and Onions:
- Reserved Flavor Base
- 1/2 batch Rendered Beef Fat Oil
- 100 grams ketchup
- 100 grams brown mustard
- 100 grams rice vinegar
- 6 red bell peppers, stemmed, seeded, and thinly sliced
- 4 large sweet onions, peeled and thinly sliced
- 3 grams kosher salt
- For the Charred Scallions:
- 3 bunches scallions, washed and root ends trimmed
- Coarse salt, for seasoning
- For the Cheese-and-Salami Crisps:
- 7 thick slices provolone chees
- 21 small slices salami
- Soft Bread Salami Rolls, split
Instructions
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