Beef
Swiss Chard and Ancho Chile-Peanut Sauce
Chef Tajeh Porter of Nura | Brooklyn
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Ancho Chile-Peanut Sauce:
Yield: 2 quarts
Canola oil
4 grams curry leaf
360 grams diced yellow onions
25 grams shaved garlic
Kosher salt
100 grams peanuts
3 quarts chicken stock
100 grams tamarind purée
85 grams ancho chile purée
2 grams star anise
1 stick cinnamon
30 grams dark soy sauce
Beef:
Yield: 1 serving
8 ounces chuck flap
Kosher salt
Neutral oil
Butter
Crushed garlic
Thyme
To Assemble and Serve:
Yield: 1 serving
Swiss chard
Extra virgin olive oil
Kosher salt
Lemon juice
Maldon salt
METHOD
For the Ancho Chile-Peanut Sauce:
In a small rondeau over medium flame, heat oil. Add curry leaves and cook until fragrant. Add onions and garlic and sauté until alliums are soft and translucent. Season with salt. Stir in peanuts and cook until peanuts are toasted and fragrant. Add stock, tamarind purée, ancho chile purée, star anise, and cinnamon. Season with salt. Reduce heat and let simmer 20 minutes. Remove from heat and discard cinnamon and star anise. Transfer mixture to a Vitamix Commercial blender. Add soy sauce, then blend on high speed until smooth. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.
For the Beef:
On a work surface, season both sides of meat with salt. Set aside. In a sauté pan over high flame, heat oil. Add meat and sear 2 minutes on each side. Add butter, garlic, and thyme. Continuously baste until desired doneness is achieved. Transfer to a work surface and let rest 15 minutes.
To Assemble and Serve:
Prepare and heat a grill. On a work surface, brush Swiss chard with oil and season with kosher salt. Grill until lightly charred. Remove from heat and season with lemon juice. Set aside. Slice Beef and shingle across the right side of a serving plate. Season with flaky salt. Spoon desired amount Ancho Chile-Peanut Sauce to the left of Beef. Place grilled Swiss chard to the right of Beef.
