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Master Shrimp Sauce
Shrimp Sloppy Joe’s
Surf and Turf-Broiled Flank Steak and Shrimp Sauce
Spiced Tofu Napoleon
Iris Tsai's Master Shrimp Sauce With 2-Sided Golden Noodles
WINE NOTES
NOTES Viognier:
Un-wooded, with some lees contact for complexity. A fragrant blend
of four varieties: Verdelhop and Viognier give tones of tropical
fruit and peach; cool climate Sauvignon Blanc and Riesling add
crispness.
Cotes du Rhone: Shows strength and pepperiness of syrah
grape. Deep garnet red with red berry aromas. Southern exposure on
steep granite hillsides.
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Surf and
Turf-Broiled Flank Steak and Shrimp Sauce
Serves 4
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon sesame oil
- 1/4 cup canola oil
- 2 pounds flank steak, trimmed
- 2 Japanese eggplant, split lengthwise,
scored cross-wise on the flesh side
- 2 cups Shrimp Sauce
- Sliced scallion greens, for garnish
- Kosher salt and freshly ground black pepper
- Cooking spray
In a large bowl, mix together the naturally
brewed soy sauce, sugar, Dijon mustard, and whisk in the oils. Check
for flavor and season with salt and pepper. Place flank steak in a
casserole dish, pour the marinade over and rub into the steak. Add
eggplant, flesh-side down, and marinate both for 2 hours, maximum 1
day. Meanwhile, prepare a hot, cleaned grill, sprayed slick. Remove
the flank steak from the marinade and season with salt and pepper.
Grill on both sides, about 6-7 minutes a side, and let rest 5
minutes before slicing on the bias, against the grain. Grill
eggplant until softened and cooked through, about 5 minutes, then
slice on bias. To serve, spoon Shrimp Sauce on plate and encircle
with eggplant and flank steak; garnish with scallions.
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