HAWAIIAN FLANK STEAK MUSUBI
Serves Six to Eight
Adapted from West Coast Prime Meats Cooks © 2015
- One 1855 Angus beef flank steak (approximately 1 pound)
- One cup flank steak marinade (see recipe)
- Two cups uncooked Japanese sushi rice
- Two cups water
- Two tablespoons soy sauce
- Two tablespoons sugar
- Two tablespoons mirin
- Two European seedless cucumbers, cut in 1/3-inch-thick rounds
- One small, ripe pineapple
- Third-cup Sriracha sauce
- One cup mayonnaise
- One jar (1.7 ounces) furikake seasoning (optional)*
- One bag (.35 ounces) shredded nori (optional)
- One box (approximately two ounces) micro cilantro
*Furikake is a rice seasoning available in a variety of blends and available at some standard grocers and Asian specialty markets.
- Preheat the grill to a medium-high temperature.
- Trim the flank steak of excess fat and silver skin and place in the marinade for 15 minutes.
- Prepare the sushi rice in a steamer or on the stovetop (see page 234). Once the rice is cooked, remove it from the steamer to a bowl and with a large wooden spoon, toss the rice grains to cool them slightly, then add the soy sauce, sugar and mirin. Cover the bowl with a towel and set aside in a warm spot.
- Remove the flank steak from the marinade, pat it dry and place it on the grill. Cook for four minutes, then flip the steak and cook for an additional four minutes or until the internal temperature reads 125-130 degrees on an instant-read thermometer. Remove from the grill and let it rest for five minutes.
- Peel the pineapple, cut it in very thin (1/4-inch) slices, then trim the slices to fit on top of the cucumber rounds.
- Mix the Sriracha and mayonnaise together and set aside.
- Slice the flank steak across the grain in very thin slices.
- Arrange the cucumber slices on a tray. Top each slice with a slice of pineapple, then with two teaspoons of sushi rice. Sprinkle the rice with furikake, then top with slices of flank steak. Garnish with additional furikake, shredded nori and/or micro-cilantro. Serve with the Sriracha mayonnaise.
Flank Steak Marinade
- Four ounces reduced-sodium soy sauce
- Four ounces molasses
- One tablespoon minced garlic
- One tablespoon minced ginger
- Two teaspoons minced Thai chiles
Whisk ingredients together in a small bowl, then pour into a Ziploc food storage bag and hold refrigerated until needed. This marinade can be made up to two days in advance.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Beef lovers, take note: The date 1855 is cause for celebration. That is the year that Gustavus Swift entered the beef business...