Ingredients
- Skirt Steak & Togarashi Rub
- 8 oz skirt steak (trimmed)
- 5 tbsp. togarashi spice
- ½ cup olive oil
- 1 tbsp. granulated sugar
- ½ tsp. salt
- Cilantro Salad
- 2 bunches cilantro (no stems)
- 3 red radishes (shaved thin)
- 1 Fresno chili (sliced thin)
- 2 tbsp. white sesame
- 2 tbsp. ginger root (peeled, Julienne)
- 1 cucumber (sliced thin)
- 1 cup bean sprouts
- Juice of 1 lime
- 2 tbsp. olive oil
- S/P to taste
- Carrot Puree
- 5 carrots (peeled, med dice)
- 1 white onion (med dice)
- Whole milk as needed
- 1 cup maple syrup
- 1 Idaho potato (peeled, med dice)
- ¼ lb whole butter (diced, cold)
- S/P to taste
- Sticky Sesame Soy Dressing
- 2 cups soy sauce
- 3 cups granulated white sugar
- 1 cup honey
- 1 cup lime juice
- 6 tbsp. sesame oil
- 6 tbsp. sriracha
- 1 bunch cilantro (rough chopped)
Instructions
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.
Carrot Puree
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
Cilantro Salad
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
