Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment.
[All photographs by Nick Solares]
Chef/owner Einat Admony and executive chef Hillary Sterling's Minute Steak at Bar Bolonat is appropriately named. After it's marinated for 24 hours, the seven ounce portion of Creekstone Farms skirt steak takes about 30 seconds a side to cook. That's long enough to bring the interior to a rosy medium rare and give the exterior a steakhouse quality char. "We don't take temperature orders on the steak," states Sterling unequivocally. The minuscule size of the kitchen would make it difficult to do so, and it would also ruin the name of the dish.
The steak is served atop a tahini spiked with garlic, soy, and rice wine vinegar, aided and abetted by charred spring onion tops, green onion bulbs, deep fried shallots, and freekah, a green cereal grain similar to farro.
Here's how Admony and Sterling prepare the steak:
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