Dengaku Steak Dominos
Grilled Pieces of Top Blade Steak with Shiso Mayonnaise in Miso Glaze
16 Ingredients
makes 24 servings
90 to 180 minutes
Nutrition information per serving: 390 Calories; 225 kcal Calories from fat; 25 g Total Fat; 6 g Saturated Fat; 10 g Monounsaturated Fat; 74 mg Cholesterol; 1260 mg Sodium; 13 g Total Carbohydrate; 2.1 g Dietary Fiber; 26 g Protein; 3.5 mg Iron; 6.8 mg Niacin; 0.4 mg Vitamin B6; 5.1 mcg Vitamin B12; 8.5 mg Zinc; 34.5 mcg Selenium; 114 mg Choline;
Ingredients:
- Beef Shoulder Top Blade (Flat Iron) Steaks
- Dengaku skewers
- Pepper
Miso Glaze:
- Shiro (white) miso
- Water
- Mirin
- Sake
Shiso Mayonnaise:
- Shiso leaves
- Shiro (white) miso
- Canola oil
- Water
- Mayonnaise
- Toasted white sesame seeds
- Toasted black sesame seeds
- Finely snipped fresh chives
- Fried shiso leaves
Preparation:
1. Miso Glaze. Cut beef Flat Iron steaks into 96 (1-1/2-inch) cubes. Thread 2 steak cubes onto each skewer; season with pepper. Wrap skewer handles with aluminum foil; cover and refrigerate. Combine glaze ingredients in saucepan; bring to a simmer. Cook 15 to 20 minutes or until thick and reduced by almost half. Cover and refrigerate until ready to use.
Yield: 3 cups
2. Shiso Mayonnaise. Place shiso, miso, oil and water in food processor. Cover; process until pur?ed. Add mayonnaise. Cover; process until smooth. Pour into squeeze bottle; refrigerate until ready to use.
Yield: 3 cups.
3. Brush 2 steak skewers with 2 Tbsp Miso Glaze. Grill to medium rare to medium doneness. Sprinkle top faces of steak cubes with 1/4 tsp white sesame seeds, 1/4 tsp black sesame seeds or 1/4 tsp chives, so that top faces of cubes on each skewer have a different coating. Drizzle 2 Tbsp Shiso Mayonnaise on plate; arrange skewers on top. Garnish with 3 shiso leaves.
Source: beeflovingtexans.com
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