Recipe: Week 2 -- Teriyaki Charred Flank Steak with Julienned jicama

Teriyaki charred flank steak
1 piece flank steak
2 heads Bibb lettuce

For Teriyaki marinade:
3 cups teriyaki sauce
1 cup mango nectar
1/2 cup soy sauce
2 tablespoons ginger, smashed
1 scallion, chopped
1 stalk lemongrass
Juice from half a lime
1 leek, charred
1 shallot, roasted
2 cloves garlic, roasted
6 ounces pineapple juice
1 piece star anise
Half a cinnamon stick

Pour all marinade ingredients into a pot and bring to a boil for 20 minutes. Remove from heat and let stand 30 minutes. Strain and chill before using.

Marinade flank steak for four hours before grilling to desired doneness, will char on grill marks. Slice thin once rested. Fan out on platter. Cut off bottom of Bibb heads and clean. Spin dry. Arrange Bibb leaves inside of perimeter created by flank steak.

Once the jicama is tossed, it will go inside of the Bibb lettuce, so leave a small space on the interior.

Julienned jicama
2 large jicama, julienned
1 cup pineapple juice
1/2 teaspoon salt
1/2 cup picked cilantro
1/2 cup radishes, julienned
Half a small red onion, minced
Half a jalapeño, minced
Juice from half a lime
3 tablespoons vegetable oil

Place jicama in a pot with enough pineapple juice to cover. Bring up to 160 degrees and sit for 10 minutes. Taste; it should still be crisp, but not taste raw. Chill a pot in ice bath. Strain off 1 cup of liquid from the jicama to make dressing. Add lime juice to reserved liquid and emulsify vegetable oil. Add shallot and jalapeño. Toss jicama with dressing, radish and cilantro when needed. Save the reserved dressing to pour over the flank steak.

Serves 10 people.

Melissa Lee is chef tournant at the Ritz-Carlton, Amelia Island.