STERLING SILVER® PAN ROASTED CARIBBEAN PEPPER STEAK BY CHEF JEAN-FRANCOIS HOUDE

STERLING SILVER® PAN ROASTED CARIBBEAN PEPPER STEAK BY CHEF JEAN-FRANCOIS HOUDE

DIFFICULTY LEVEL: Expert

PREP TIME:

1 hour

SERVINGS:

6

INGREDIENTS

  • 4 (8-ounce) Sterling Silver® flap sirloin steaks

MARINADE

  • ¼ cup Worcestershire sauce
  • 3 tablespoons steak sauce (pickapeppa or HP)
  • teaspoon mushroom soy sauce
  • 5 tablespoons Teriyaki sauce:
    2 tablespoons sake
    2 tablespoons mirin
    1 tablespoons honey
    2 tablespoons Kikkoman soy sauce
    1 green onion
    ½ clove of garlic
    1 teaspoon ginger

PORTOBELLO MUSHROOM

  • 4 Portobello mushrooms (average size)
  • 1/2 onion
  • 1 clove garlic
  • 1 sprig thyme
  • 3 tablespoons olive oil
  • 1 cup of beef broth
  • 1 ear of corn
  • 1 red bell pepper
  • 1/2 red onion
  • 2 ounce smoked Gouda cheese

POLENTA FRIES

  • (1 cup) ½ cup corn meal + extra for coating
  • 1 1/2 cup milk
  • 2 1/2 cups chicken broth
  • 1 clove garlic
  • 2 springs of thyme
  • 2 tablespoons butter
  • 2 tablespoons parmesan cheese

Instructions

  1. Trim the flap sirloin meat, then portion into 8-ounce portions.
  2. Score the steaks on both sides.
  3. Put the steaks sous vide with 1 tablespoon of marinade. Cook at 130°F for 35 minutes. Cool immediately. Set aside.
  4. Clean the inside of the portobello mushrooms, put in pan with the onions, garlic, thyme, olive oil and broth, and cook covered for 30 minutes at 350°F.
  5. Meanwhile grill the corn and bell peppers. Take the kernels out of the corn, cut the bell peppers and red onion in small cubes then sauté the mixture until tender. Set aside.
  6. Fill the portobello caps with 1 tablespoon of the corn mixture and top with the smoked Gouda cheese. Roast the mushrooms until the cheese has melted.
  7. For the polenta, bring the chicken stock, milk, thyme and garlic to boil, then add the corn meal slowly; whisk until smooth, then cook at low temperature for about 15 minutes. Incorporate the cold butter and parmesan. Season to taste.
  8. Transfer the polenta to a pan and cool. Cut the polenta into fries, recoat with some corn meal, and fry at 350°F until crisp.
  9. Heat a heavy-bottom pan (cast iron) and add 1 tablespoon of oil to high heat. Open the sous vide and sear the steaks until caramelized.
  10. Cut the steak against the grain and serve with portobello mushroom and polenta fries.
  11. Drizzle some sauce on the meat and enjoy!