Bò Một Nắng Muối Kiến

SAVORY

Mar 5

Skirt Steak, Lemongrass, Thai Chiles, Roasted Ants, Cucumber, Lemon

Chef Jerald Head of Mắm | New York

INGREDIENTS:

Bò Một Nắng:
100 grams lemongrass, sliced on a bias
10 grams chopped Thai bird chiles
5 grams fish sauce
5 grams salt
5 grams MSG
1 kilogram skirt steak, cleaned and trimmed, cut into 3-ounce, 1¼-inch thick slices

Muối Kiến:
1 kilogram ants
20 grams salt
20 grams dried chiles
5 grams MSG

To Assemble and Serve:
Cucumber slices
Lemon wedge

METHOD:

For the Bò Một Nắng:
Heat a dehydrator to 125°F. Using a mortar and pestle, pound lemongrass until flossy. Add chopped chiles. Pound until a paste forms. Transfer to a small bowl with fish sauce, salt, and MSG. Generously chop mixture on both sides of the portioned steak. Dehydrate 6 hours. Store in refrigerator for up to 7 days.

For the Muối Kiến:
Heat oven to 350°F. On a sheet tray, combine all the ingredients. Lightly roast in oven until ants have dried. Set aside.

To Assemble and Serve:
Prepare and heat a grill. Grill Bò Một Nắng until warmed through. Slice Bò Một Nắng along the grain and transfer to a serving plate. Arrange Muối Kiến alongside the steak. Serve with cucumber slices and a lemon wedge.

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