As promised for LJ and Lorraine
#4
  Re: (...)
From Sussana Foo's "Fresh Inspiration"

Korean Style Grilled Sirloin in Pear Jalapeno Marinade (with Pear Caramel drizzle)

Poached Pear

1/3 cup sugar
1 Tbs. fresh lemon juice
1 1/2" slice fresh ginger
1 1" piece cinnamon stick
1 medium firm Anjou or Bartlett Pear Peeled and cored

Place 1 cup water (I used 1 cup dry white wine), sugar, lemon juice, ginger, and cinnamon stick in a small saucepan. Bring to a boil over high heat, the reduce heat and simmer for 5 minues. Place the pear in the hot liquid, cover and simmer until tender, about 10 minutes, drain the pear well reserving the poaching liquid. Cool the pear.

Steaks

1/4 cup sesame seeds
1 tsp kosher salt
3 Tbs vegetable oil
2 jalapeno peppers, stemmed
1 large clove garlic, peeled
2 medium scallions, trimmed and cut into 1" pieces
1/4 cup soy sauce
1 Tbs toasted sesame oil
1 tsp sugar
1/2 tsp cayenne
4 8 to 10 oz sirloin steaks, about 1" thick
(we used a very nice flank steak instead of the sirloins)

To prepare the steaks

Toast the sesame seeds in a small dry skillet over medium- low heat until golden, about 3 minutes. Remove from the pan, sprinkle with the salt, and cool, then crush in a mortar or spice grinder, or coffee mill; do not process for too long or you will end up with sesame paste. Transfer to a small bowl.

Add 1 tablespoon of the vegetable oil and the whole jalapeno peppers to the same skillet and cook over medium heat, turning the peppers often, until soft, about 3 minutes. Remove from the pan and cool.

Place the poached pear in a food processor or blender, add the jalapenos, garlic, and scallions, and process until pureed. Transfer to a small bowl.

Combine 2 Tbs of the crushed sesame seeds (save the rest for later), the pear puree, soy sauce, the remaining 2 Tbs vegetable oil, the sesame oil, sugar, and cayenne in a large heavy zipper lock bag and at the steaks. Seal the bag, squeezing out the excess air, and turn to coat the meat. Refrigerate for 4 to 8 hours, turning occasionally to keep the steaks covered with marinade.

Remove the steaks from the marinade and grill over a very hot fire about 4 minutes on each side for rare (or to the doneness you prefer). To serve sprinkle with the remaining sesame seeds and serve.

For the Pear Caramel drizzle (my contribution)

Add 1 cup white wine to the remaining poaching liquid and reduce until very thick. Serve as a drizzle over the steaks.
You only live once . . . but if you do it right once should be enough!
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#5
  Re: As promised for LJ and Lorraine by Harborwitch (From Sussana Foo's "...)
Thanks, Sharon. The marinade sounds great!
Practice safe lunch. Use a condiment.
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#6
  Re: Re: As promised for LJ and Lorraine by Lorraine (Thanks, Sharon. The...)
Oh wow, this looks like a winner. Need time off and to shop...lets see now...
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
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