Photo by Devonn Francis
This recipe is courtesy of Devonn Francis, founder of Yardy (@yardy.nyc), a food and event company focusing on justice, community, and healing for marginalized communities. Steak for Thanksgiving? (Fuck Thanksgiving, by the way.) Subvert tradition with this hearty main and boot the Turkey this year.
(makes 6 servings)
-2 lbs Flank Steak
-½ c dry hibiscus flower, finely crushed
-2 Tsp Red Pepper Flakes
-1 tbsp Cumin, toasted and coarsely ground
-½ tsp coriander
-½ tsp Pimento, crushed
-¼ c Ginger, grated
-4 cloves garlic, minced
-2 Tbsp Olive oil
1. Brine Steak for 24 hours.
2. Combine all dry rub ingredients.
3. Once brining is complete, pat steak dry and coat steak with dry rub mixture.
4. In a cast iron skillet, heat olive oil over medium-high heat until oil begins to smoke slightly.
5. Sear steak for 2 minutes without moving it. Then turn over and cook on the other side for an additional 2 minutes (or cook longer based on desired internal temperature).
6. Let steak rest for a few minutes and then slice against the grain.
Photo by Ukeia Gross
This recipe is courtesy of Cleopatra Zuli, founder of Black Palate (@blkpalate), a creator of culinary experiences honoring the diaspora. This dish is great for a chosen family gathering – easy to cook, friendly to all diets, and goes well with a savory sauce or other elements on your Thanksgiving plate.
(makes 10-12 rice balls)
-1 c water
-1 c Arborio risotto rice or uruchimai sushi rice
-3 fresh minced garlic
-6 sprigs of fresh thyme
-1 c raw coconut water
-Peppercorn (Black or White)
-Optional: Minced roasted nuts
1. Pour coconut water + coconut water into a medium saucepan and let it chill on the stove over medium-high heat. Allow the water to reach a rolling boil. Avoid stirring too much as it cooks. Your rice should be sticky. Adding less water will make the rice drier and adding more water will make the rice more moist.
2. After it boils, add the rice, garlic, peppercorn, half of the thyme (removed from the sprig) to the water. Cover the pan and reduce the heat down to medium or medium-low.
3. Stir the rice while waiting for the water to start boiling again. After it boils, reduce the heat a little.
4. Allow rice to cook for 20 minutes. Let the rice cook until the rice absorbs all the water. Don't stir while rice is cooking.
5. To make the rice balls, wet hands and rub palms with sea salt so rice doesn't stick to you. Take a palm size amount of rice, making sure it's thick and sticky. Roll rice into a ball shape. If you’d like, add nuts or protein to the center of each ball. Repeat until all rice balls are complete.
Photo by Devonn Francis
This recipe is courtesy of Devonn Francis, founder of Yardy (@yardy.nyc), a food and event company focusing on justice, community, and healing for marginalized communities. This dish is a level-up from your average vegetable side on the dinner table, but still easy to pull off.
(makes 8 servings)
-1 large cone or napa cabbage head
-⅛ c Olive Oil
-2 whole dry Chili de arbol, crushed
-1 tbsp Fine Sea salt
-12 g Smoked Paprika
1. Cut cabbage lengthwise into eight pieces and set aside.
2. In a small metal bowl, combine olive oil, arbol, and fine sea salt. Brush mixture on to the cut sides of each cabbage.
3. Broil cabbage for 8-10 minutes or until edges blacken.
4. Remove cabbage from oven. Immediately sprinkle with smoked paprika and maldon salt to taste.