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Panko Crusted Steak
Panko Crusted Steak

Here, a supple sirloin steak is served with a panko-based crust, adding a satisfying crunchy texture to the dish. Pushing the boundaries even further, the dish uses Southeast Asian flavors to add intrigue to a classic demi glace—soy sauce, ginger and chili bring a rounded savory warmth and aromatic heat to the dish while lime juice helps to brighten the rich sauce with acidity. In the crust, nori and sesame add a marine-style saltiness and roasted notes.

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Ingredients

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Thịt Bò Thăn Lưng

  • Sirloin steak 2000.0 n/a
  • Salt 18.0 g
  • Ground pepper 5.0 g
  • Olive Oil 20.0 g

Nước Sốt Demi Glace Gừng Ớt

Lớp Vỏ Panko Mè Rong Biển

  • Breadcrumbs 80.0 n/a
  • Mè trắng 20.0 g
  • Five-spice powder 5.0 g
  • Lá rong biển cuộn cơm 5.0 g

Here, a supple sirloin steak is served with a panko-based crust, adding a satisfying crunchy texture to the dish. Pushing the boundaries even further, the dish uses Southeast Asian flavors to add intrigue to a classic demi glace—soy sauce, ginger and chili bring a rounded savory warmth and aromatic heat to the dish while lime juice helps to brighten the rich sauce with acidity. In the crust, nori and sesame add a marine-style saltiness and roasted notes.

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Preparation

  1. Thịt Bò Thăn Lưng

    • Season sirloin with salt and pepper. 
    • Sear in a hot pan with olive oil until medium-rare (core 54–55 °C). Rest. 

  2. Nước Sốt Demi Glace Gừng Ớt

    •  In a saucepan, whisk Knorr Demi Glace powder into 1 Liter water and bring to a gentle simmer. 
    • Add the kombu and let it infuse over 15 minutes on low heat. 
    • Strain the sauce through a fine sieve to remove the kombu. 
    • Finely chop the strained kombu and set aside. 
    • Return the strained sauce to the pan and add grated ginger, sliced red chili peppers, green onions, brown sugar, soy sauce and lime juice. 
    • Simmer gently for 5–7 minutes until slightly thickened. 
    • Strain and add the finely chopped kombu pieces. 
    • Cook for 1–2 more minutes, then keep warm. 

  3. Lớp Vỏ Panko Mè Rong Biển

    • Break dry noodles into small pieces and deep-fry them in hot oil (170–175 °C) until light golden and crispy. Drain on paper towels and cool completely. 
    • In a bowl, combine Knorr Panko, shredded nori, toasted white sesame seeds, togarashi, and the fried noodle pieces. 
    • Toast the mixture lightly in a dry pan over a medium heat for 2–3 minutes until aromatic and crisp. Set aside. 
    • Brush steaks lightly with sauce, then sprinkle crust mix on top for texture. 
    • Plate with sauce underneath, steak on top, crust visible.