I’ve been wanting to make this dish ever since I had it last summer on a trip to San Francisco. It was just as flavorful and delicious as I remember. Although the recipe looks long and complicated, it’s really quite simple. A few tips: the meat is definitely more tender if you can marinate it overnight, and to sear it properly, you need to have a really hot pan. Don’t crowd the meat, and resist the urge to stir or turn it for the 2 minutes as suggested. I’m not all that skilled at “shaking” the pan, so I just turn the meat with tongs. And don’t use too much oil, or you’ll have a lot of spattering.
My family, including the picky ones who don’t like meat, loved this. I think it was the lime dipping sauce that won them over. My husband even devoured the salad portion of this meal, and kept eating it even after the meat was gone. This dish is as tasty as it is beautiful. I don’t know why I waited so long to recreate it in my own kitchen, but I know I’ll be making it again very soon.