4 rib-eye steaks, 10 to 12 ounces, prefer thick |
2 large ripe tomatoes, de-cored, sliced in half |
1 cup extra virgin olive oil |
1/4 cup minced garlic |
1 tablespoon minced ginger |
1 bunch mint, picked, chopped (save 4 sprigs for garnish) |
1 bunch thai basil (or regular), picked, chopped (save 4 sprigs for garnish) |
1 tablespoon fresh thyme, minced |
1 lemon, zested and juiced |
1 tablespoon sugar |
1 tablespoon dijon mustard |
salt and black pepper, to taste |
1/2 pound mesclun |
canola oil, for frying |
4 large idaho potatoes, skin on, cut into wedges (1/2-inch sides), soaking in ice water |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 tablespoon ground black pepper |
1 tablespoon ground fennel |
1/2 tablespoon ground cinnamon |
1/2 tablespoon szechwan peppercorns |
1/2 tablespoon chile powder (ancho) |
1/2 tablespoon star anise |
2 tablespoons kosher salt |