Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Charred Sirloin with Soy, Garlic, and Coriander
Makes 4 Servings

As if grilled sirloin weren't good enough already, I infuse it with soy and finish it with a fresh dressing built around coriander. Wilted spinach is the perfect accompaniment. Here's what I do to make garlic salt, and you can do it too: Buy deep-fried garlic (Thai markets sell it) and mix it with salt—the stuff is great!

• 1/2 cup light soy sauce
• 1/4 cup regular soy sauce
• 1/2 tablespoon dark soy sauce
• 1 fresh green Thai chile, halved lengthwise
• 1 fresh red Thai chile, halved lengthwise
• 3 dried Thai chiles, seeded and crushed
• 1 1/2 tablespoons coriander seeds, toasted (see page 62) and crushed
• 1/4 cup bourbon
• 1/4 cup crushed fresh cilantro leaves
• 1/4 cup crushed fresh Thai basil leaves
• 1/4 cup crushed fresh mint leaves
• Four 8-ounce sirloin or ribeye steaks, each about 1-inch thick, at room temperature
• 2 teaspoons garlic salt
• 1/4 cup unsalted butter
• 8 cups fresh spinach leaves
• Salt
• 1 tablespoon white sesame seeds, toasted (see page 15)

1. Put the first 8 ingredients into a medium saucepan and set over high heat. Bring to a boil, then immediately remove from the heat and add the cilantro, basil, and mint. Stir well, then set aside to cool, uncovered, to room temperature. When cool, purée in a blender and strain through a fine-mesh sieve, extracting all the liquid; set aside. (You can do this a day or two in advance if you like.)


2. Start a charcoal or gas grill or broiler; the fire should be hot, and the grill rack should be about 5 inches from the heat source.


3. Brush the steaks generously with the soy infusion, reserving any leftover sauce, season with garlic salt, and set on the grill. Cook the first side for 3 minutes, then cook the other side for another 5 minutes for mediumrare. Remove from the grill and let rest.


4. Meanwhile, melt the butter in a large skillet over medium-high heat. When the butter smells nutty, add the spinach and season with salt. Cook, stirring occassionally, just until almost wilted. Then stir in the toasted sesame seeds and divide the spinach evenly among the serving plates.


5. Cut the steaks crosswise into 1-inch slices and brush with the reserved sauce. Put the steak slices on top of the spinach and serve.