[DRAFT]
| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 40 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup agave
- 1/4 cup rice vinegar
- 1 to 2 tablespoons gochugaru
- 1 to 2 tablespoons toasted sesame seeds
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- One 1 1/4-inch-thick boneless New York strip steak (about 1 pound)
- Canola oil, for brushing
- 2 cups rice flour
- 1/2 cup all-purpose flour
- 2 cups soda water
- Kosher salt
- 4 russet potatoes, peeled and sliced into 1/4-inch-thick fries
- 2 carrots, julienned
- 2 scallions, thinly sliced on the bias
- 1/2 small head Napa cabbage, thinly sliced crosswise
Instructions
- For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.
- For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
- In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.
- Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
- Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
- For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.
- Slice the steak, and then serve with the kimchi slaw and tempura fries.
Reviews
Outrageously good