Served at 2015 Taste by UH-Palamanui culinary students
Flank Steak Recipe
19-20 lbs of Flank steak
2 1/2 cups Shallots, roughly chopped
2 1/2 cups Garlic, roughly chopped
2 1/2 cups Lemongrass, white stems only, roughly chopped
2 cups Red Chili, seeded and roughly chopped
1 1/4 cup Toasted Sesame, white seeds
2 1/2 cups Fish Sauce (Patis)
Except for Fish Sauce, put all marinade ingredients into a robot coupe and blend until slightly incorporated. Do not puree.
Slightly pound Flank Steak and rub in Fish Sauce on both sides of meat.
Cover meat with marinade on both sides. Refrigerate overnight.
Grill meat until doneness is reached. Allow meat to rest before cutting. Be sure to mark meat with grill marks.
Slice thinly about 3/16” x 1 1/4” or to fit size of crostinis.
Slice into 1/4” slices. Cut into 1 bite pieces. Lay bread flat on parchment paper. Brush lightly with Garlic Olive Oil. Toast in oven until lightly brown and slightly crisp.53 crostini’s per foot of French bread and 106 pieces for 2 feet.
Chili Pepper Aioli
60 oz Mayonnaise
1/3 cup Sambal to taste
4 Tbsp Garlic, minced and made into paste
5 tsp Lemongrass, finely minced
TT Ginger juice
Mix all ingredients. Taste and adjust.
Carrot and Daikon Pickle
24 oz Carrots
32 oz Daikon
24 oz Rice Vinegar
32 oz Water
2 1/4 cups Sugar
2 1/2 Tbsp Salt
Peel carrots and daikon. Use mandolin to fine julienne Carrots and Daikon. Cut julienned carrots and daikon into about 1” strips. Mix rice vinegar, water, sugar and salt until dissolved. Put carrot and daikon into pickle mixture, refrigerate overnight.
8-10 bunches Cilantro – one leaf per crostini
27 Cucumbers – Leave skin on, sliced thin then cut in half
Black and white sesame seeds on top for color
How to compose
Pickled Carrot and Daikon
Black and White Sesame – few seeds each