Multigrain scoops are crispier and don’t get soggy as fast as the regular ones do.
This is heaven with skirt steak instead of salmon. Rivky Kleiman’s recipe from issue 553 works perfectly. Soak two pounds (one kilogram) skirt steak in water for 15 minutes to remove excess salt. Combine 1/4 cup olive oil, four cloves crushed garlic, one teaspoon fish-free Worcestershire sauce, and a pinch of black pepper in a bowl. Add the skirt steak and marinate for 30 minutes to an hour. Heat a large frying pan with a little oil. Add the skirt steak pieces once the pan is hot. Sear for three minutes each side or until cooked to desired temperature. Allow to sit for 10 minutes and slice against the grain. Add some steak to each scoop and top with slaw, dressing, and garnishes as directed above.
Food and Prop Styling: Renee Muller
Photography: Hudi Greenberger