Thinking Outside the Bocks: Steak and Bok Choy

Happy Easter to those of you who celebrate it, and welcome to another TOtB. Though I’m not overly Catholic, I do always give something up for Lent. If you haven’t noticed by my food combinations during this time period, this Lent I gave up eating meat (excluding fish and eggs, which some people still consider meat). So, to celebrate the closing of the Lenten season I decided it was time to eat something that moo’s. This week’s combination involves grilled steak and Chinese Bok Choy.

It finally warmed up enough this weekend to fire up the grill. After seasoning a steak with both a pinch of salt and pepper it was grilled until medium rare. I typically enjoy my steak to be a shade redder than pink, juice still plentiful. The best thing about grilling is being able to char the outside and still retain the rareness on the inside. That way both flavors are apparent in your steak.

Bok Choy, also known as Chinese cabbage, is a great way to add both color and flavor to a dish. Like cabbage, Bok Choy tends to take on the flavor of what you cook it in. In this case, the Bok Choy was stir-fried in soy sauce. This is a great compliment to the grill flavoring of the steak when eaten together, and is slightly different than traditional Chinese where the steak is prepared in the stir-fry as well.

Try a Summit Gold Sovereign Ale with your steak and Bok Choy. It’s a limited release brew in which Summit attempted to use modern ingredients to achieve the flavor of Victorian era Pale Ales. I’d need a TARDIS to compare this to said Victorian Pale Ales, so I’ll just take their word for it. The Sovereign is great, something that’s hard to compare to anything else I’ve tasted. Think bready up front, with a nice bitter finish. The bitterness goes well with the char flavoring of the steak, and the hand-malted organic Westminster barley goes great with soy.

I recommend both this combination, and attempting to go vegetarian for any period of time. Two noble conquests you won’t forget.

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