A farmer feeds one of his steers near Durango, Colo.

Yield: 4 servings

Ingredients:

4 rib eye steaks, 10-12 ounces, prefer thick
2 large ripe tomatoes, de-cored and sliced in half
1 cup extra virgin olive oil
1/4-cup minced garlic
1 Tbs. minced ginger
1 bunch mint, picked, chopped (save 4 sprigs for garnish)
1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish)
1 Tbs. fresh thyme, minced
zest and juice of one lemon
1 Tbs. sugar
1 Tbs. Dijon mustard
salt and black pepper to taste
1/2-lb.of mesclun

Directions:

1. Prepare a hot, clean, oiled grill.
   
2. In a saucepan, heat the oil on medium heat.
   
3. Add the garlic and ginger and fry briefly.
   
4. Add the herbs and zest.
   
5. Pull off the heat.
   
6. Dissolve sugar with lemon juice and mix in mustard.
   
7. Whisk in with herb mix.
   
8. Season the steaks and tomatoes and grill on both sides, about 8-10 minutes. Tomatoes will take about 5 minutes.
   
9. Slather the steak and tomatoes with the herb mixture frequently.
   
10. Let steaks rest 5 minutes before serving.

8-Spiced Home Fries

Ingredients:

4 large Idaho potatoes, skin on, cut into wedges (1/2-inch sides), soaking in ice water
1 Tbs. ground cumin
1 Tbs. ground coriander
1 Tbs. ground black pepper
1 Tbs. ground fennel
1/2-Tbs. ground cinnamon
1/2-Tbs. Szechwan peppercorn
1/2-Tbs. chile powder (ancho)
1/2-Tbs. star anise
2 Tbs. kosher salt
Canola oil for frying

Directions:

1. Prepare a fryer on medium-high heat
   
2. Drain potatoes well and pat dry.
   
3. Blanch the potatoes in the oil until lightly colored.
   
4. Set aside, un-seasoned, on paper towels.
   
5. Mix all the spices and salt together.
   
6. Raise the oil temperature to high and fry the potatoes again until GB& D (golden, brown and delicious)
   
7. Season with salt immediately.

There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.

Plating: On large plates, lay a bed of salad. Place a mound of fries and a lean steak against it. Garnish with tomato half and mint and basil sprigs.

Beverage: Minty, big Zinfandel (Ravenswood)

Copyright, Ming Tsai, 2001, All Rights Reserved