A friend just returned from Korea armed with photos of his amazing meals. Made me think of how much my fam of five love Korean BBQ where we cook on the table and use the lettuce as shells... Which then inspired me to make a very loose version of what I am going to call Lettuce Shelled BBQ Tacos. A simpleton version of marrying the ol' American summer backyard BBQ with some K-Town. But I wasn't about to leave the house for groceries because I was too lazy. So:
Here, I grilled some organic grass-fed steak and some farm-fresh zucchini, kale and onions I had in the fridge. Using the lettuce for the taco shell, it goes: long leaf romaine lettuce "shell", then one piece of steak, layer on tons of roasted kale, zucchini and onion. Flank the plate with a petit glass of Pinot Grigio one one side, some fresh flowers on the other and you transform it from just throwing food down your throat to a meal experience.
Take a/my yoga class before this meal and a/my dance class after--perhaps tomorrow morning at 8am!-- Share the plate communally and life is better.
Large bunch of kale (fresh or already cut in bag works. In bag easier but less fresh obviously)
1 Large Zucchini
Fresh Leaves of Romaine
Flank Steak (or other protein or not)
Turn grill on so it is hot when food is ready to go on.
Put kale in aluminum pan that can go on grill. Drizzle kale with olive and kosher salt.
Slice zucchini long, put in dish with oil and some salt/pepper and let marinate for 10 minutes ish. Slice onion keeping rings intact and throw in pan with kale or wrap in tin foil and put on grill.
Put steak on grill. Grill to your preference. If you have a top rack, put kale pan on top so that the vegetables do not burn. Zucchini can go directly on grill. Pieces should be long and fat enough that they don't fall through the slats of grill- place diagonally across the grill grates. Pull food off when it is done to your preference.
Serve with long fresh romaine leaves, using the leaves as your taco shell, where all of the vegetable and protein get layered in. Or use leaf as your scooper utensil. Kids think this is pretty cool, until they figure out you duped them into eating lettuce.
And if you are grill-less, you can create same basic meal using your oven. No one will call you out on calling it BBQ. Maybe. Take out your mild or super spicy sauce, sprinkle on taco and then book a field trip to your local Koreatown and realize how not Korean this really is. (I'm getting closer).