Wednesday, December 13, 2006

Hibachi Steak and Salmon

For 2, you will need one rib eye
1 salmon steak
rice (if making fried rice you'll need an egg and extra soy sauce)

Prepare Home on the Range Happy Sauce:

1 Tablespoon finely chopped sweet onion
1 and 1/2 teaspoons minced garlic
2 teaspoons freshly grated ginger
pinch of crushed red pepper
1 Tablespoon Sirracha sauce
1/4 cup bourbon
2 Tablespoons Hoisin sauce
1/3 cup soy sauce
1 T. rice wine vinegar
2 Tablespoons plus 1 teaspoon honey
1 teaspoon toasted sesame oil

sesame seeds for topping
a lemon slice, seeds removed
additional sesame oil for stir frying

Mix sauce ingredients and set aside.

Prepare Side Dishes:  Prepare steamed or fried rice.  Keep warm. Stir fry some veggies (carrots, squash, onion, broccoli, etc) in a little oil under tender crisp.

Prepare Salmon Marinate the salmon in about 1/4 of the sauce while you let the steak come up to room temperature. (about 30 minutes).

In a pan over med-high heat, a tablespoon of sesame oil and the salmon fillet and sear.  After four minutes turn, sprinkle with black pepper and a squeeze of lemon and cook for an additional four minutes topping with a splash of the sauce as the other side cooks. Remove from the pan before it's fully cooked, and let sit, basted with some additional sauce and loosely covered with foil while you cook the steak.

Prepare Steak - Trim the steak, removing excess fat. Season to taste with salt and pepper. Heat a wide, shallow skillet to medium high heat. Once the pan is nice and hot, add a Tablespoon of oil, wait til  it begins to shimmer slightly, then add the steak, cooking until a nice crust is built, about 2 minutes a side. Set the steak aside and let rest 5 minutes (so the juices don't bleed out so much when you cut it).  Cut the steak into bite sized portions.

Return pan to medium heat and add a Tablespoon of unsalted butter.  When butter is frothy, add the steak bits , cooking for about 15-20 seconds and add remaining sauce to pan.  Stir quickly as it thickens and finishes cooking, about a minute (the meat should still be slightly pink inside).

Serve immediately.


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