When Chef Eric and Chef Tom get together you know there is going to be amazing food and a great time! Join us as two of our favorite chefs join forces to help kick off Ocearch Research Vessels 2020 Great White Shark Expedition. These big bold flavors are coming to you just in time for some serious game-day snack ideas!
Mongolian Beef Satay with Chinese 5 Spiced Apples
INGREDIENTS:
2 Pounds Flank Steak (Creekstone Farms)
2 Cups Satay Marinade
1 Cup Coconut Peanut Sauce
1 slice Apple (for standing skewers in)
1 Tablespoon Parsley, chopped
1/2 Bunch Parsley with stem for garnish
METHOD:
1. Trim the flank steak of any excess fat or silver skin.
2. Marinade your flank steak in the Satay Marinade for 3 hours.
3. While the steak is marinating, stabilize your grill to 350F and insert a cast iron griddle or bring a large cast-iron skillet to temperature then make the Chinese 5 spiced Apples. (Note: Do not overcrowd your apples or you will stew them.)
4. Now that the apples are made and reserved raise the temperature of the grill to 500F and blister sear the flank. Do not cook the steak, just get a bold sear on the outside and carnalize the marinade while keeping the steak rare.
5. Slightly cool the steak then slice it into 3 even large pieces and place the pieces between plastic wrap and begin to pound the meat to both tenderize it and make it much thinner.
6. Slice the pounded steak into bite-size pieces and run a skewer threw them with the grain running east to west.
7. At this point, you can reserve for later use or fire the skewers off for immediate use.
8. Place the skewers on the 500F cast iron griddle for 1 minute then flip and top with a dollop of Coconut Peanut Sauce and hit each piece with a dash of chopped parsley.
9. While the Beef satay is finishing and the sauce is roasting, place 1 tablespoon of Peanut sauce in the center of your presentation plate and top with a large portion of fresh apple. Cover the apple with Chinese 5 spiced apples and skewer roasted beef satay skewers into the apple for service presentation. (Optional: Place large sprigs of parsley in the center of the skewers for a bit of plate architecture)
Satay Marinade
INGREDIENTS:
1 Cup Soy Sauce (or gluten-free Tamari)
1 Cup Mirin
¾ Cup Sweet Chili Sauce
2 Bunches Scallion
1 Tablespoon Ginger, chopped (Fresh)
1 Tablespoon Garlic, Chopped (Fresh)
METHOD:
Combine all and reserve
Satay Peanut Sauce
INGREDIENTS:
1 Cup Peanuts, roasted
1 Can (15 oz) Coco Lopez, sweet cream of coconut
1 Tablespoon Red Pepper Flakes
3 oz Lime juice, fresh squeezed
2 Tablespoons Molasses
3 Each Anchovy Fillets
1 Cup Soy Sauce (or gluten-free Tamari)
1 oz Sesame Oil
9 oz Peanut butter
Water to thin a bit for a sauce-like consistency
METHOD:
Combine all in a food processor and process until fully incorporated thin with a bit of water for consistency. Reserve for later use.
Chinese 5 Spiced Apples
INGREDIENTS:
1 Tablespoon Oil
4 Each Granny Smith Apples, Cored and medium dice
1 Tablespoon Ginger, chopped
½ Each Red onion, diced
1 teaspoon Chinese 5 spice
2 oz Brown Sugar
¼ teaspoon Salt
¼ teaspoon Pepper
2 Tablespoons Thai Basil, Rough Chop
METHOD:
1. Stabilize your cast iron griddle for 350 to 400f.
2. Coat the surface with oil.
3. Add the apples, be sure not to overcrowd or stack the apples. Cook for 1 minute and using 2 spatulas agitate the apples to ensure even cooking.
4. Next, add the red onion and ginger. Continue to cook for 2 minutes then add the Chinese 5 spice and toast for another minute.
5. Next add the Brown sugar and allow all of the ingredients to cook together for another minute. Top with Thai Basil and season with salt and pepper.
6. Transfer to a plate to cool or use immediately.
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