Grilled Steak Sliders with Asian Slaw and Portobello Fries
Steak
- 1.5 lbs. of flank steak, London Broil, sirloin strip steak, or top sirloin
Choose a cut that's least expensive or is best available. Season the steak with salt and pepper. Grill over hot coals or grill on the barbecue for 3-4 minutes each side.
Steak marinade
- 1 cup Hoisin sauce
- 3 oz. low-sodium soy sauce
- 2 oz. sherry wine
- 1 oz. sesame oil
- 2 oz. water
- 1 tablespoon minced garlic
- 2 tablespoons fresh ginger, minced
- 1/2 small onion, chopped
- 2 scallions, chopped
Place steak in marinade, refrigerate for 4-6 hours. You can also let it marinate overnight.
Roast the steak at 350 degrees, until pink (140 degrees in the center). Let it rest for 20 minutes. Slice very thin against the grain. Arrange on slider rolls.
Asian Slaw
- 1 small head of bok choy, roughly chopped
- 1 dozen or so fresh snow peas
- 1 fresh carrot, julienne-cut
- 1 yellow pepper, cut into thin strips
- 2 scallions, green and white part cut on a long bias
- 1/2 of a small red onion, cut into thin slices
Slaw dressing
- 4 tablespoons rice wine vinegar
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh minced ginger
- 1 tablespoon spicy Chinese-style mustard
- 2 tablespoon sherry
- 1 teaspoon sugar
Toss slaw ingredients with the dressing. Substitute any slaw ingredients to your liking or your convenience. Select items that will add color and crunch. The above are just suggestions. You can also add burdock root, which Chez Josef finds at OMI Oriental Grocery Store on Main Street in Springfield. Cut it into 1 long strips.
Portobello Mushroom Fries
- 1 package Portobello mushrooms
- Seasoned bread crumbs
- Flour
- Eggs
Remove stem and slice off the dark gills of the mushrooms. Wash and pat dry. Slice into French fry-like slices. Dredge slices into flour, then into whisked eggs, finally into seasoned bread crumbs. Refrigerate or freeze for 1 hour. Fry mushrooms in deep fryer set at 360 degrees till golden. Drain well. Add salt if desired. Enjoy.
Source
Chef Marcel at Chez Josef
