Mandarin Steak

The Asian style barbeque sauce gives this dish its Asian flair

This recipe from Wolfgang Puck’s, The Wolfgang Puck Cookbook-Recipes from Spago, Chinois, and Points East and West, is really an American barbecued steak with an Asian style barbecue sauce.  He serves it as a salad for a first course but I like it as my entree with a pan fried noodle cake and stir fried vegetables.

Serves 6

3-1 1/2  to 2 inch thick rib-eye steaks
2 tablespoons orange or mandarin marmalade
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/2 teaspoon freshly ground white pepper
1/4 cup fresh lemon juice
1/4 cup seasoned rice wine vinegar
1/4 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Extra olive oil to coat the steaks

Season steaks with 1/2 teaspoon salt per pound of meat and let sit at least 6 hours, preferably overnight.  Bring to room temperature before cooking.

In a saucepan, combine the marmalade,ginger, garlic, pepper, lemon juice, vinager and orange juice and reduce over low heat to 1/2 cup.  Whisk in olive oil and set aside.

Preheat the oven to 350 degrees.

Heat a gas grill over high heat until smoking hot.  Dry the steaks if needed and rub with droplets of olive oil.  Place steaks on an angle across the grates of the grill and sear for one minute.  Pick them up and turn at a 90 degree angle and replace on the grill to create grill marks.  Sear for one more minute.  Do the same on the other side.  Set on a jelly roll pan topped with a cake rack to hold the steaks above the bottom of the pan for even cooking.  Let rest until ready to cook.

Place the steaks in oven and cook for approximately 18 minutes or until a meat thermometer registers at 125 degrees for medium rare, checking at 15 minutes.  Let rest for 5 minutes before slicing.  Slice 1/4 inch thick and place on a pan fried noodle cake then top with the stir fried vegetables.  Serve immediately.



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