Not exactly intended for long life, this meal is full of red meat, fat, starch, and rum. But, when counterbalanced by the green beans, it's practically fitting for a vegan (at least in my view).
Grilled Flank Steak:
Get your strip of steak out and slather olive oil
Grind up peppercorn, sea salt, cumin, coriander, garlic, and paprika into a fine powder. Coat your steak and rub it in with your fingers. Don't be shy on the amount of spices.
Let your steak come to "cool" temp, for maybe 1 hour out of the fridge. Heat your grill to high and cook 5 minutes on one side- flip and 4 minutes on the other. Take off the grill and don't cut it for at least 5 minutes.
Crispy Rum Onions:
1/4 cup rum
make a paste by adding cornstarch
add 1 tsp of baking powder
Mix onions in mixture well to coat. Drop in hot oil, turning often, until golden brown. Drain on paper towel
Spicy-Sweet Mashed Potatoes:
Boil large amount of water
skin 3 potatoes, cut into cubes, and drop in boiling water
skin 1 Asian pear, cut 1/2 into cubes and drop in boiling water
Boil over medium heat for 30 minutes. Drain.
Return to pot. Add 1/2 small carton of whipping cream, and 2-4 TSP horseradish. Use a potato masher, and mash those babies. Dollop some butter on top and return the lid. Keep warm. Stir before serving
Boil 1 Cup beef broth, add 1/2 sliced onion, and 1 TSP thyme. Reduce heat to simmer for 30 minutes. Add 1 TSP flour. Stir well, breaking up clumps. When you're almost ready for it, heat it up to a thick gravy, then use it.