Tchoup Chop Churrasco Skirt Steak Marinated Sake, Mirin, Soy, Garlic and Ginger

Hibachi Skirt Steak with Wild Mushroom Poke, Okinawan Smashed Potatoes and Asian Chimichurri

Recipe courtesy of Ryan Vargas

Watch how to make this recipe.

Hibachi Skirt Steak with Wild Mushroom Poke, Okinawan Smashed Potatoes and Asian Chimichurri

Name: Hibachi Skirt Steak with Wild Mushroom Poke, Okinawan Smashed Potatoes and Asian Chimichurri
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 2 servings
Ingredients: 1/2 cup sugar; 1/4 cup pineapple juice; 1/2 cup plus 1 tablespoon soy sauce; 2 tablespoons minced garlic; 1 tablespoon plus 1/2 teaspoon minced fresh ginger; Two 6- to 8-ounce skirt steaks; 1 pound Okinawan or Peruvian purple potatoes, peeled and cut into quarters; Salt and pepper to taste; Salt and pepper to taste; 1/2 stick (4 tablespoons) unsalted butter; 1/4 cup heavy cream; 1 pound any variety of mushrooms; 1/2 cup plus 1 teaspoon olive oil; 3 tablespoons sliced green onions; 3 tablespoons small diced red onion; 1 tablespoon chopped Limu seaweed; 1 teaspoon roasted Kukui nuts; 1 tablespoon sesame oil; 1 tablespoon mirin; 1 tablespoon chopped fresh chile pepper, optional; Pinch of Hawaiian salt; 3 tablespoons rice vinegar; 1 bunch fresh Italian parsley, chopped; 1/4 bunch fresh cilantro, chopped; 1/2 teaspoon dry chili flakes

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Level: Intermediate

Total: 2 hr 40 min (includes marinating time)
Active: 1 hr 20 min

Yield: 2 servings

Level: Intermediate

Total: 2 hr 40 min (includes marinating time)
Active: 1 hr 20 min

Yield: 2 servings

Ingredients

1/2 cup sugar

1/4 cup pineapple juice

1/2 cup plus 1 tablespoon soy sauce

2 tablespoons minced garlic

1 tablespoon plus 1/2 teaspoon minced fresh ginger

Two 6- to 8-ounce skirt steaks

1 pound Okinawan or Peruvian purple potatoes, peeled and cut into quarters

Salt and pepper to taste

1/2 stick (4 tablespoons) unsalted butter

1/4 cup heavy cream

1 pound any variety of mushrooms

1/2 cup plus 1 teaspoon olive oil

3 tablespoons sliced green onions

3 tablespoons small diced red onion

1 tablespoon chopped Limu seaweed

1 teaspoon roasted Kukui nuts

1 tablespoon sesame oil

1 tablespoon mirin

1 tablespoon chopped fresh chile pepper, optional

Pinch of Hawaiian salt

3 tablespoons rice vinegar

1 bunch fresh Italian parsley, chopped

1/4 bunch fresh cilantro, chopped

1/2 teaspoon dry chili flakes

Directions

First make the marinade by combining the sugar, pineapple juice, 1/2 cup of the soy sauce, 1 tablespoon of the garlic and 1 tablespoon of the ginger. Mix well and marinate the steak for at least 1 hour up to overnight. Grill to preferred doneness.
Boil the potatoes in salted water until soft. Drain the water from the pot and mash with the butter and cream. Season to taste.
For the mushroom poke: Saute the mushrooms with 1 teaspoon olive oil and cool down (this could be done ahead of time). Combine the cooled-down mushrooms with the green onion, red onion, seaweed, nuts, sesame oil, mirin, chili pepper, if desired, Hawaiian salt, 1 tablespoon of the rice vinegar, and the remaining 1 tablespoon soy sauce. Mix well and taste for seasoning.
For the Asian chimichurri: Combine the parsley, cilantro, chili flakes, and the remaining tablespoon garlic, 1/2 teaspoon ginger, 2 tablespoons rice vinegar, and 1/2 cup of olive oil. Whisk all of the ingredients together and add salt and pepper to taste.
Divide the mashed potatoes between two plates. Top each with a steak and some mushroom poke and drizzle the chimichurri on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ryan Vargas, Chef de Cuisine, Emeril's Tchoup Chop at the Loew's Royal Pacific Resort, Orlando, FL