Until Bon Appetit’s article and recipe for Roasted Ginger Dressing, I had never heard of roasted ginger. IT IS LIFE CHANGING. There is something magical about roasted ginger. It is umami and slightly sweet, with a hint of darkness from the char. The recipe is also wonderful because it makes too much. Finding what else to use the dressing for was almost the best part. It lends itself so well to foods that you have on warm summer nights around the grill as the sun sets and the sky settles into black for the night. You could easily have it on tofu, chicken or a head of cauliflower slow roasted over a grill. I went super classic because I wanted to see if the dressing would overpower meat. They sang together instead!
When you are having summer grill outs, the food choices are key. Not too many complicated foods, a few easy carbs like crusty bread, grilled pita bread or crunchy corn chips are a must especially if everyone is waiting for the grill master to do her thing. If this is the case, I usually plan some quick appetizer too. Music is almost as crucial as the menu components. Higher energy, upbeat for the beginning and while you are grilling. When you are ready to eat, I prefer to slow it down and have music almost be a seasoning, present but in the background. Junjo by Esperanza Spalding is an excellent first album choice for this. Just trust me and try it for yourself. Happy grilling!
Grilled Roasted Ginger Marinated Beef and Grilled Baby Bok Choy
- 8 ounces fresh ginger, whole
- 1 green or red Thai chile
- 1 garlic clove
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 3 tablespoons avocado oil
- 2 Tbsp of water
- 12 oz grass-fed steak, about 1 inch thick
- 4 heads of baby bok choy, sliced in half lengthwise
- 2 tsp of Sesame oil
- Heat the broiler. Once to temp, roast the whole piece of ginger skin on for 40-50 minutes. The skin should be darkening, almost scorching in a few places and should be tender. If a paring knife can cut it easily, it is done. You can either let the ginger cool, or if you are impatient like me, slice it using a hot pad.
- Pulse the next 6 ingredients in a food processor, adding the ginger before processing. A smooth paste should form, add more water by the Tbsp if needed to achieve this consistency.
- Place the steak in a plastic bag and add 3-5 Tbsp of the roasted ginger dressing to the bag. Massage the beef with the dressing and place in the fridge for at least 4 hours.
- Preheat the grill to medium high heat. Before grilling the steak, use your fingers to remove as much of the marinade as possible. Given the sugar content, it will burn baby burn. Grill for 5 minutes on each side. Let rest for 10 minutes before slicing under tented foil.
- Brush the halved baby bok choy with sesame oil and place on the grill, grilling for 2-3 minutes on each side.
- Serve with some of the dressing on the side for dipping if desired.
Here is the link for Bon Appetit’s roasted ginger dressing and kale salad: http://www.bonappetit.com/recipe/kale-and-cucumber-salad-with-roasted-ginger-dressing