INGREDIENTS & DIRECTIONS

Charred Cauliflower, Mushroom, Chickpea, Salsa Verde
Assembly:

• 1⁄2 cup roasted cauli florets

• 2 tbsp chickpea puree

• 1 corn tortilla

• 1 tbsp salsa verde

• Fresh cilantro, lime, radish and charred scallion to garnish

Cauliflower

• 1 head cauliflower cut into florets

• 1 tbsp ras el hanout spice

• 1tbsp olive oil

• Salt to taste

Cut cauli into florets and toss in the spice and oil. Roast at 400F for 10-12 minutes until soft

Chickpea Puree

• 1 cup cooked chickpeas

• 3tbsp olive oil

• 1 tsp berbere

• 1⁄4 cup water

• Salt to taste

Place all ingredients into a small saucepan over medium heat. Cover and cook for 30 minutes. Puree

Salsa Verde

• 800 g tomatillo, husked

• 150 g jalapeno

• 150 g red onion

• 20 g garlic

• 30 ml canola oil

• 5 g cilantro chiffonade, do not remove stems

Directions

Puree first 4 items in blender, heat saucepan until smoking add canola oil then quickly add salsa verde. Cook for 5 minutes, chill, mix in cilantro. Season with salt

Grilled Skirt Steak, SSam, Corn Salsa
Assembly:

• 1 pc corn tortilla

• 4 oz skirt steak, grilled to medium

• 1 tbsp ssam jiang

• 2 tbsp corn salsa

• 1⁄4 avocado, sliced

Cilantro, lime, radish and charred scallions to garnish

Steak

• 16 oz cleaned skirt steak

• 1 teaspoon berbere

• 1 tbsp olive oil

• Salt to taste

Directions

Brush skirt steak with olive oil and dust with berbere and salt. Heat grill (or grill pan) to medium heat. Grill 3 minutes on each side. Remove from heat to rest for 2 minutes before slicing.

Corn Salsa

• 1 ear corn, charred and kernels removed

• 1 large heirloom tomato, diced

• 1⁄4 red onion, diced

• 1 jalapeno, diced

• 2 tbsp chopped cilantro

• Juice of 2 limes

• Salt to taste