์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
St. Kitts Rikkita Beef
Tender beef marinated in a unique blend of champagne (or sparkling wine) and chilies, then grilled or pan-fried to perfection, offering a sophisticated yet flavorful island dish.
๐ง ์ฌ๋ฃ
- 1.5 lbs Beef sirloin or flank steak(thinly sliced against the grain)
- 0.5 cup Champagne or sparkling wine
- 1 small Scotch bonnet pepper(finely minced (seeds removed for less heat))
- 3 cloves Garlic(minced)
- 1 tablespoon Fresh ginger(grated)
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil(for cooking)
- 2 tablespoons Fresh parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a bowl, combine the champagne (or sparkling wine), minced scotch bonnet pepper, minced garlic, grated ginger, soy sauce, and brown sugar. Whisk well to create the marinade.
- 2
Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- 3
Heat vegetable oil in a large skillet or grill pan over medium-high heat.
- 4
Remove beef from the marinade, letting excess drip off (discard the marinade). Add the beef to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
- 5
Sear the beef for 2-3 minutes per side, or until cooked to your desired doneness. The champagne and sugar will help create a nice caramelization.
- 6
Remove the beef from the pan and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse gloves when handling scotch bonnet peppers, and be sure to remove the seeds and membranes to control the heat.
- โDo not over-marinate the beef, as the acidity from the wine can make the meat mushy.
- โFlank steak is a good cut for this dish as it becomes tender when sliced thinly against the grain.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add thinly sliced bell peppers and onions to the pan during the last few minutes of cooking.
- Serve with a side of rice and peas or fried plantains.
- For a spicier kick, leave some of the scotch bonnet seeds in the marinade.