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