Each year my sister and I do a pre-Christmas, Christmas dinner with my father, as my mother’s birthday is Christmas Eve (they’re divorced). Dad is a huge food and wine lover, so we always go big.
This year we’re hosting at my house. We’ll start with a salad of persimmons, fennel, little gems, prosciutto, and parmesan breadcrumbs, before getting to the main event - Flannery Beef hangar steaks that I’m going to sous-vide, reverse sear, and serve with a classic au poivre sauce. Alongside, we’ll do a spin on boulangère potatoes with caramelized onions.
Any suggestions on a vegetable-based side to serve alongside the steak and boulangère potatoes?
If you have an Asian grocery nearby, gai lan (sometimes called Chinese Broccoli) is a great vegetable that you can cook any way you would cook broccoli. It’s mostly leaves and edible stem.
I was going to suggest broccolini, and Craig’s suggestion is a good one as well.
I’ve really been enjoying Romanesco, which is a derivative of cauliflower (though you’ll see it called Romanesco Broccoli more often). Really good roasted.
Good call. I was thinking something along those lines - bitter, green. Could roast or grill, and make a punchy vinaigrette to coat to counteract the richness elsewhere on the plate.
I love it roasted. One tip (although you/most probably already know this) is, after washing, use a salad spinner to get it really, really dry before adding any oil or seasoning. It makes such a difference.