Skirt Steak & Togarashi Rub
Mix togarashi spice, olive oil, sugar, and salt in a mixing bowl. Rub on the skirt steak, let marinate refrigerated for 1 hr. Cook on a high grill both sides about 5-6 min on both sides to a medium rare. Let rest off the heat for 15 min before slicing.
Place carrots, potato, and onions in a sauce pot, cover with milk. Cook on a medium heat until potato is tender, about 25 min. Turn off heat, strain mixture, reserve the milk. Puree in a blender on high, add some of the reserved milk to help blend. With the blender still running, add the butter a little at a time. Puree into a smooth consistency. Take out of the blender, place in a bowl, whisk in maple syrup. Season with S/P. Cool down, label, date, store
In a bowl mix all vegetables together. Add olive oil and lime juice, season with salt/pepper. Serve.
Sticky Sesame Soy Dressing
Combine all ingredients in a mixing bowl.
Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone
Recipe photography provided by Tim Turner
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