Wise Man Daily April 2018

Korean BBQ is good for short ribs or flanken. 1/2 cup soy sauce, 1 tablespoon sugar, 1
tablespoon garlic, minced, 4 spring onions chopped, 1 teaspoon sesame oil, and freshly
ground black pepper.
Other options: dust some ground, dried porcini mushrooms over the steak. Reduce balsamic
vinegar in a saucepan. Drizzle it over the beef. Ground some espresso beans, mix
with brown sugar, chili powder, and garlic powder
8
CLASSIC STEAK SANGER
A great steak sanger is similar to intercourse;
when it is good, it’s great and
when it is bad, it is still good. You can be a
hero with this option. Ingredients: 1 tbsp
olive oil, balsamic vinegar, and brown mustard
mixed with salt-and-pepper, a 200 g
tenderloin, filet or rump steak, one sliced
onion, a handful of spinach leaves and
some Turkish bread.
How do you make it? Heat the grill to high.
Mix the oil, mustard, and vinegar. Sprinkle
salt-and-pepper over top of the steak generously;
add the mustard mixture on top.
Onion rings can be tossed in some olive
oil and put on the BBQ plate or in a frying
pan, stirring often until brown.
When the onion is almost complete, put
the steak on the barbecue. Cook it to your
liking, turning one time only. The Turkish
bread should be lightly toasted and then
spread with goat cheese. Add steak, spinach,
and onions. This is beautiful!
Beef has high levels of umami (savoriness)
and it can go well with every other food
and drink that are also high umami, such as
mushrooms, tomato-based products, peas,
corn, aged cheeses and red wine. Beef has
so much flavor that you really don’t need
to do much with it. Just grill it and then as
a finishing touch, grab your knife and fork.
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