|
By Wolfgang Puck, Tribune Media Services
I use a good, flavorful steak from a chewier cut that will benefit well from the tenderizing effects of marinating and thin slicing. Flatiron steak, flank steak, or skirt steak are all good, although I prefer flatiron, cut from the shoulder section, because it's leaner and gives you broader slices that look good on the plate. I also like to sear the steak only just long enough to develop a flavorful surface while leaving it very rare in the center. But the recipe also works well with steak cooked as much as medium-rare.
Once you sear the steak, the next step is to marinate it. You'll need at least 4 hours for the meat to be infused with the flavors of the marinade, but more marinating time gives even better results. So plan to sear the steak in the morning and then marinate it all day if you want to serve it for dinner; or sear it in the evening and marinate overnight to serve it for lunch the next day.
The basis of the tataki marinade, as I've mentioned, is Japanese sake, which highlights the natural sweetness of beef. It's easy to find in well-stocked liquor stores, and you don't need to buy an expensive bottle. The mirin and rice vinegar in the recipe can be found in the Asian foods section of almost any market. And most supermarket produce sections today carry the big, mild white Japanese radish called daikon, featured in the salad, along with wispy daikon sprouts. If you can't find either, substitute thinly sliced red radishes for the fresh, light, colorful salad that complements this coolest of summer beef dishes.
Serves 4 as a main course, 8 as an appetizer
Ingredients - Sake-Marinated Tataki Beef Salad Recipe
SAKE-MARINATED STEAK:
2 flatiron steaks, flank steaks, or skirt steaks, about 1 pound total weight, well trimmed of visible fat
1/4 cup extra-virgin olive oil
1 cup sake
1 cup mirin (Japanese rice cooking wine)
1/2 cup soy sauce
1/2 cup tomato ketchup
1 tablespoon honey
1 teaspoon finely chopped garlic
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
1 cinnamon stick
SALAD:
1/4-pound piece daikon (Japanese white radish), chilled and peeled
1/4 small red onion, chilled and peeled
2 ounces daikon sprouts, chilled
1 tablespoon Asian-style toasted sesame oil
1 tablespoon peanut oil
1 tablespoon rice vinegar
Preparation - Sake-Marinated Tataki Beef Salad Recipe
In a medium skillet, heat the olive oil over high heat. When it is almost smoking-hot and flows easily when you tilt the skillet, carefully add the steaks and sear them until nicely browned, 2 to 3 minutes per side. Remove the steaks from the heat and leave them to cool to room temperature.
Meanwhile, put the sake, mirin, soy sauce, ketchup, honey, garlic, ginger, coriander, and cinnamon stick in a small nonreactive saucepan. Bring to a boil over medium heat, stirring occasionally. Remove the pan from the heat and leave the mixture to cool to room temperature.
Pour the cooled marinade into a nonreactive shallow baking dish or bowl large enough to hold the steaks in a single layer. Add the steaks, cover the dish, and leave to marinate in the refrigerator for at least 4 hours or overnight.
Before serving, prepare the salad. Using the julienne disc on a food processor, cut the daikon into thin julienne strips; or cut the daikon lengthwise into thin slices, stack the slices, and slice them thinly lengthwise again to make the julienne. Put them in a mixing bowl. Cut the onion lengthwise into the thinnest slices you can and add them to the bowl along with the daikon sprouts. Drizzle the sesame oil, peanut oil, and rice vinegar over vegetables, toss well, and set aside.
Remove the steaks and marinade from the refrigerator. Take the steaks out of the marinade, reserving the marinade. On a cutting board, use a sharp knife to cut them across the grain into very thin slices.
Arrange the salad on individual serving plates. Fan the steak slices on top of the salad and drizzle some of the marinade on top, if desired. Serve immediately.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
PRINT
RSS
SHARE
Recent Wolfgang Puck Recipes
Wolfgang Puck Recipes from Wolfgang Puck's Kitchen (Click Here for More)
Wolfgang Puck's Kitchen by Wolfgang Puck
The world-renowned chef with an extraordinary passion for food now shares that passion in Wolfgang
Puck's Kitchen. Puck makes great cooking easier than you ever imagined. He reveals how to turn common ingredients into uncommon masterpieces. Each feature includes both an expert tip and an easy recipe-exactly what you need to transform your home cooking from acceptable to delectable. Moves with color photos.
About Wolfgang Puck
Wolfgang Puck, in the eyes of food lovers and experts alike, is one of the most famous chefs in America and arguably the world. He has spawned a culinary empire that includes a fine dining group of 12 internationally acclaimed restaurants in Beverly Hills, Hollywood, Santa Monica, Las Vegas, Chicago, San Francisco, Palo Alto, and Maui; an extensive catering & events business with bases in Hollywood and Chicago, famed as official caterer to the Governors Ball following the Oscars; as well as Wolfgang Puck Worldwide, Inc., a corporation that controls, licenses, and franchises the Wolfgang Puck brand in a wide variety of business activities, including casual Wolfgang Puck Cafes, fast-casual Wolfgang Puck Expresses, consumer packaged foods, cookware, book publishing, television, and the Internet.
For the first time, Puck shares his expert, easy-to-master approach to cooking in the newspaper arena through WOLFGANG PUCK?S KITCHEN, a newspaper column syndicated by Tribune Media Services.
The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. He left Europe for America in 1973 at the age of 24, having already worked in the master kitchens of three-star French restaurants. In 1975, Puck moved to Los Angeles, and soon was both chef and part-owner of Ma Maison. It quickly became a magnet for the rich and famous, with Puck as star attraction. Since then, he has changed the way Americans cook and eat by fusing formal French techniques and Asian and California influenced esthetics with the highest quality ingredients.
After the 1981 publication of the first of his five cookbooks, Puck, in partnership with designer Barbara Lazaroff, opened Spago. Located in West Hollywood on the Sunset Strip, it was an instant success and culinary phenomenon from its opening day in 1982. Although the original location closed in 2000, three years after the successful opening of Spago Beverly Hills, Spago Hollywood today is remembered internationally as a legendary haven for entertainment, political and social luminaries.
In 2000, Puck developed his own "Wolfgang Puck" television show, which began airing on the Food Network in January 2001. The show features Puck sharing his cooking expertise with a studio audience who joins him in his kitchen, along with field documentary segments in which he explores the vast and diverse world of food, from farms to artisan workshops to restaurants, and visits with such luminaries as Julia Child, Robert Mondavi and Paul Bocuse. "Wolfgang Puck" was awarded a Daytime Emmy for Outstanding Service Show in 2002.
Puck also appears regularly on ABC's "Good Morning America," sharing his latest creations. He has been a guest on a multitude of other shows, including "The Late Show with David Letterman," "The Tonight Show with Jay Leno," "Entertainment Tonight," "ABC News with Peter Jennings," "CBS Evening News with Dan Rather," "Politically Incorrect with Bill Maher," "Frasier," and "The Simpsons." In 2001, the A&E Network featured Puck's life on its popular "Biography" series.
Puck and partner Barbara Lazaroff are actively involved in many philanthropic endeavors and charitable organizations, including their own Puck-Lazaroff Charitable Foundation, established in 1982, which supports the annual American Wine & Food Festival to benefit Meals-on-Wheels.
Puck lives in Beverly Hills. He and Barbara Lazaroff have two sons, Cameron and Byron.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
|
