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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Blue' Steak with White Bean and Fennel Salad

I originally wanted to char the living daylights out of this steak, ending in a 'black and blue' cut of meat. But as the data comes in regarding the link between burnt protein and cancer, I opted to leave the 'black' out and make it blue. True black and blue should be charred almost beyond recognition on the outside while maintaining a raw inside. So I find just the slight char taste works for me, along with the thin steaks. But by all means, use thicker steaks and char them to your liking.


For 4 people


  • 1 small head fennel
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic in oil
  • 1 plum tomato, diced small
  • 1 (15-ounce)can white beans, drained
  • 2 tablespoons Parmesan cheese
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 4 thin, lean beef steaks of your choice
  • 2 tablespoons chili oil
  • Jalapeno Mayonnaise, recipe below

'Blue' Steak with White Bean and Fennel Salad Directions

  1. Prepare fennel by trimming both ends, slicing lengthwise and then slicing thinly crosswise; set aside. Add olive oil and garlic in a large skillet over medium high heat and cook for 2 minutes, stirring often. Add sliced fennel, blend and cook until starting to soften, about another 6-7 minutes. Stir in next 5 ingredients and blend well. Transfer to a bowl, cover and keep warm.
  2. Rub both sides of each steak with chili oil and place on hot grates of your grill, directly over high flame. Sear for 10-15 seconds per side, or until as dark and cooked as desired.
  3. Serve 1 steak with a quarter of the warm fennel salad.  Serve with Jalapeno Mayonnaise.
  4. To make Japapeno Mayonnaise, simply whisk together 3/4 cup mayo, 2 seeded, minced jalapenos and 1 teaspoon chili powder.