Steak Chinoise with Fresh Ginger and Tamari Cream
According to proprietor Dave Simpson of the C & O Restaurant in Charlottesville, Virginia, this lively dish was inspired by the flavor of a delicate oyster soup served by the restaurant in the 1980s. Paired with an earthy local red, it’s the perfect interlude between a day at the Foxfield Races and a cool Southern evening sitting on a porch.
1 cup of canola oil
2 tablespoons freshly grated ginger
1⁄2 cup Tamari sauce, divided
2 crushed cloves of garlic
2 pounds beef flank steak
3 tablespoons butter (for frying the steak)
12 ounces heavy cream
1⁄4 cup sliced scallions
Mix together canola oil, ginger, 1⁄4 cup Tamari sauce and crushed garlic. Marinate the flank steak for at least 4 hours, overnight is recommended. Heat the butter in a black iron skillet if you have one or another heavy bottomed fry pan. Cook meat quickly to desired doneness. Set aside. With the pan on high add the heavy cream and 1⁄4 cup Tamari, and let it reduce to the desired viscosity. Check seasoning. It may require a bit more Tamari. Add the scallions and take the pan off the heat. Add drippings that have seeped from the flank steak to the pan. Slice the flank steak thinly and at a slight angle, 45 degrees or less. Pour the sauce over the sliced steak and serve with simple sides like mashed potatoes and green beans. Makes 4 servings.
Highlight the savory, umami goodness of steak and Tamari cream with a rustic Virginia Bordeaux blend showing lots of earthy tobacco notes, fine-grained tannins and bramble fruit. Try the Tarara 2007 Meritage or the Linden Vineyards 2006 Boisseau.