When I am creating flavor in a specific dish or developing a blend, much like a perfumer creating a fragrance with top, heart and base notes, I have a range of savory ingredients that I use to create unique and compelling flavors. I always keep in mind the existing notes consider the main ingredient in a dish which it is important to understand whether beef, salmon, lamb or even the lowly tomato. It provides the melody line of my flavor concerto which I then accentuate by using herbs and a few spices to develop layers of tangy, citrusy, sour, umami and even a bit smoky notes to tease and thrill the palate. This process while not rote, is instinctive for me as I think about an ingredient like beef skirt steak.
I chose artSAVOR 30 as the perfect blend to at accentuate the skirt steak with the addition of one of my favorite spices, Sumac. It is already in the blend, but I have added more to the rub to add tart, citrusy almost lemon peppery heart notes to the preparation. Bright deep red Sumac berries come from an evergreen bush indigenous to the Middle East but grows around the world. Tart, sour and fruity, sumac like salt, brings out the flavor in food, marinades, dressings, meat, rice dishes and kabob. Ground sumac is commonly found on the table in a shaker like salt and pepper and a key ingredient in many Middle Eastern spice blends. I think you will fall in love with sumac and with this delicious skirt steak preparation.
