MISO SRIRACHA HANGER STEAK TOSTADAS
Adapted from West Coast Prime Meats Cooks © 2015
- One pound hanger steak, cut in one-inch strips
- Six tablespoons brown miso
- Two tablespoons sake
- Two tablespoons sugar
- Eight Chinese pot sticker skins
- Four cups canola or peanut oil for frying
- Third-cup Sriracha sauce
- One and one-third cup prepared mayonnaise
- Quarter of a white cabbage, shredded finely
- One tablespoon sesame seeds (optional)
- One bunch cilantro (optional), chopped finely
- Whisk together the miso, sake and sugar to make a miso marinade.
- Marinate hanger steak pieces in miso marinade for 30 minutes.
- While the steak marinates, in a medium-sized heavy pot, heat the oil to 350 degrees, using a candy or instant-read thermometer to test the temperature. Once the oil reaches 350 degrees, deep-fry the pot sticker skins for about 20 seconds or until crispy. Set aside on a paper-towel-lined sheet pan or plate.
- Grill steak pieces for 3 to 4 minutes per side for medium or longer for well done.
- Mix the Sriracha and mayonnaise and set aside.
- Put two pot sticker skins on each plate.
- Place a little shredded cabbage on each skin.
- Drizzle the Sriracha mayo on the cabbage, then top with the hanger steak.
- Garnish with sesame seeds and cilantro.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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