In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Soy-Marinated Flank Steak with Lemon Relish of the Studio at Montage Resort & Spa in Laguna Beach, California
When most of us think about fine dining on the coast of the Pacific Ocean, our minds and taste buds usually gravitate towards seafood — however Chef James Boyce of the Studio at the Montage Resort & Spa has made his reputation on cuisine that is a little more adventuresome; this week’s Steal This Recipe feature is no exception with his signature Soy-Marinated Flank Steak with Lemon Relish.
Studio at Montage Resort & Spa Laguna Beach was inspired by the enduring creative spirit of the artists who settled in Laguna nearly a century ago and features sweeping 280-degree panoramas of the Pacific Ocean through expansive open-air windows that allow guests to feel the ocean breezes and hear the waves break below on a 50-foot oceanfront bluff.
The community's long-standing status as an art colony can be traced back to shortly after the turn of the century, when a San Francisco watercolorist named Norman St. Clair arrived by stage and started painting the surroundings. Back in San Francisco, St. Clair became a one-man visitor's information bureau, persuading fellow artists to follow his trail. Within 10 years, more than 30 artists had settled in the coastal village. In 1918, they created the Laguna Beach Art Association which still exists today. In the early 1930s, the artists created two of Laguna’s most popular and enduring annual events: the Festival of Arts and the Pageant of the Masters. The city now claims more than 75 art galleries.
James Boyce, executive chef of Studio since its opening in 2003 features seasonal produce, daily-caught seafood, farm-raised meats and game on the ever-changing dinner menu.
Karyn R. Millet
1PfalsefalseAbout the chef: A longtime scholar of food history, Boyce adheres to the fundamentals put forth by legendary chefs Antoine Carême and August Escoffier. He describes his artful approach to cooking as “modern French with Mediterranean nuances and very strong California influences.” “One of my passions is to redefine the classic dishes of the master chefs pleasing today’s sophisticated palates.” He continues, “I have always worked hard to maintain strong ties with local fisherman, growers and greenmarkets. Fresh local ingredients and resources are fundamental to Studio’s à la carte and tasting menus.”
Boyce began his 20-year culinary career at New York's venerable Le Cirque, where he worked for six years under the tutelage of Daniel Boulud. While working in New York, Boyce studied at the Culinary Institute of America in Hyde Park, graduating with top honors.
He joined Montage as executive chef of Studio after running all restaurant operations at The Phoenician resort's acclaimed culinary showpiece, Mary Elaine’s, since 1999. He was nominated “Best Chef of the Southwest” by The James Beard Foundation in 2002.
Laguna Beach is also a place that perfectly suits Boyce’s active lifestyle — from overseeing the award-winning designer kitchen, craftsman-style dining room and luxurious private Chef’s Table to running on the beach, kayaking and bike riding.
Soy-Marinated Flank Steak with Lemon Relish is served at Studio Restaurant at Montage Resort & Spa for $21.00.
Studio Restaurant at Montage Resort & Spa
30801 South Coast Highway
Laguna Beach, CA 92651
Soy-marinated flank steak with lemon relish Studio at Montage Resort & Spa Laguna Beach
Soy-Marinated Flank Steak with Lemon Relish Steal This Recipe® step-by-step Instructions
1. For Marinade: combine all ingredients and pour over the flank steak. Allow to marinate for two hours in the refrigerator.
2. Meanwhile, combine all of the ingredients in the relish and mix well. Cover and chill.
3. Heat grill to medium-high heat, remove flank steak from marinade and place on grill. Allow the steak to sear for five minutes on the first side and three minutes on the other. Remove and allow to rest.
Thinly slice flank steak against the grain and present with the lemon caponata as a relish. Serve with warm slices of rustic bread.
2164022060481054554soy sauce0.75cup3/4 cup soy saucegarlic clove, chopped11 garlic clove, choppedchopped ginger1teaspoon1 teaspoon chopped gingerchopped mint1tablespoon1 tablespoon chopped mintlemon, zest and juice11 lemon, zest and juicecayenne pepper1teaspoon1 teaspoon cayenne pepperhoney1teaspoon1 teaspoon honeyflank steak2pound2 pounds flank steaklemon powder0.125teaspoon1/8 teaspoon lemon powderseven spice powder0.125teaspoon1/8 teaspoon seven spice powderPinch of true red pepper or cracked black pepperlemons, zest of one and juice of both22 lemons, zest of one and juice of bothchopped olives0.25cup1/4 cup chopped oliveschopped cornichons0.25cup1/4 cup chopped cornichonscapers, crushed1tablespoon1 tablespoon capers, crushedlarge tomato, chopped11 large tomato, choppedchopped parsley1tablespoon1 tablespoon chopped parsleyolive oil0.25cup1/4 cup olive oilSalt and freshly ground black pepper to taste
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.