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Umeboshi Kataifi Crusted Flank Steak
Umeboshi Kataifi Crusted Flank Steak

This dish features a tender flank steak coated in a crisp kataifi and pecan crust, infused with the aromatic zest of kaffir lime, a touch of miso and honey for subtle umami sweetness. The crust offers a beautiful balance of texture and flavor. It’s nutty, tangy, and delicately spiced with sesame and dried shiitake. It’s paired with an Asian-style shallot sauce, where red wine, demi glace, and soy intertwine with the bright acidity of yuzu, umeboshi, and tamarind. Finished with a hint of shichimi togarashi and fresh Thai basil, the dish combines elegant Japanese influences with an exciting twist.

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Ingredients

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Thăn Ngoại Bò Nướng Kataifi

  • Flank steak 2000.0 g
  • Pecan nuts 120.0 g
  • Kataifi 500.0 n/a
  • Mè hạt rang 20.0 g
  • Kaffir lime leaves,
  • Oil 60.0 ml
  • Dried shiitake mushrooms 6.0
  • Miso 20.0 g
  • Honey 20.0 g

Sốt Hành

This dish features a tender flank steak coated in a crisp kataifi and pecan crust, infused with the aromatic zest of kaffir lime, a touch of miso and honey for subtle umami sweetness. The crust offers a beautiful balance of texture and flavor. It’s nutty, tangy, and delicately spiced with sesame and dried shiitake. It’s paired with an Asian-style shallot sauce, where red wine, demi glace, and soy intertwine with the bright acidity of yuzu, umeboshi, and tamarind. Finished with a hint of shichimi togarashi and fresh Thai basil, the dish combines elegant Japanese influences with an exciting twist.

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Preparation

  1. Thăn Ngoại Bò Nướng Kataifi

    • Sear the flank steak on both sides till golden brown and set to rest. 
    • Prepare the crust. 
    • Pre-roast the kataifi mixed with some oil in the oven for 5 minutes at 180 C. 4. Mix all ingredients for the crust and mix in the crispy kataifi as the last ingredient. 
    • Put the crust on the flank steak and finish in the oven 200°C 10-15 min.

  2. Sốt Hành

    • Sweat the sliced shallots in some oil or butter, do not brown. 
    • Add the red wine and reduce till completely evaporated. 
    • Add the Knorr Demi Glace and let simmer for 10 minutes. 
    • Add the umeboshi, tamarind, soy sauce. - Let it simmer some more. 
    • Finish the sauce with the yuzu juice and zest, the shichimi togarashi and add the shredded Thai basil leaves at the end. 
    • Mix the rest of the ingredients together. 
    • Add this to the warm sauce and serve (optional add some balsamic vinegar for extra acidity). 
    • Serve with thinly sliced parmesan and arugula.