How-to Recipes San Francisco

Grilled Tri Tip & Favas with Pecorino Ginepro

May 15, 2009

For the Tri Tip (can sub skirt or flank steak, etc)
1 tri tip, marinaded at least 2 hours, up to 36
1/3 cup soy sauce
1/4 cup teriyaki or similar sauce
1/4 cup oil (your choice)
1 tbsp chili flakes
2 shots whiskey/brandy/etc
2 cloves garlic
salt & pepper

Grill to your best ability.

For the Favas:
1-2lb fresh fava beans in their pods
2 large shallots*
pecorino ginepro (romano will do if you live in the middle of nowhere, but if you don’t i expect you to seek a better alternative, really, for shame)
juice of 1/2 lime
salt & pepper

Boil water, salt it, and put the fava beans in (take them out of their pods first). Cook 1-2 minutes until color has brightened a little. Drain them and put them into iced water, and immediately use your fingers/nails to remove their outer shell. Set aside the inner meat/bean.

Heat a bit of olive oil in a non stick, and add your shallots sliced in rings, with some salt & pepper. When softened, add your favas, salt, and pepper, and cook quickly until warmed and coated. Add juice of 1/2 lime (a tart orange is ok too). Serve with shaved pecorino ginepro or other firm, sheeps milk, salty cheese.

*If you’re feeling naughty you could add some pancetta at the same time as the shallots and skimp a little on the oil.

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