Dinner

BBQ Kabiaki Skirt Steak with Asparagus and Rice Noodles and Shallot Confetti

This tangy traditional asian sauce is a huge hit every time. This can be plated, served in pagoda boxes, mixed up or served with teh beer on top of the noodles. So versatile its perfect for parties or Monday night din for one.


Makes 8 Servings

Ingredients

  • 3 Skirt Steaks, 16 inches long
  • 1 cup Low Sodium Soy Sauce
  • ¾ cup Fresh Lime Juice
  • ¾ cup Demerara Sugar
  • ¼ cup Garlic, minced
  • ¼ cup Onion, minced
  • ¼ cup Cilantro, minced
  • 1 tsp Ginger Puree
  • Thai Chili Paste to Taste
  • 4 bundles Rice Noodles
  • 2 bundles Asparagus Green and Purple
  • 1 French Shallot, sliced into batons

Instructions

  1. Whisk marinade until well combined
  2. Place 2 steaks into a large ziplock bags and divide the marinade equally
  3. Marinade over night
  4. Place all of the steaks and marinate into a large glass casserole dish
  5. Heat barbeque on high until max temperature has been achieved
  6. Place 4 small bundles of rice noodles in a warm bath with twice the amount of water needed
  7. This will help to make sure the noodles aren't starchy once they are done
  8. Let sit for 25 minutes or until desired doneness reserved
  9. Trim asparagus and cut into 2 inch pieces
  10. If they are overly thick, slice in half lengthwise
  11. BBQ skirt steaks on high cooking for 3 minutes and then place grill side down into the marinade for 10 minutes
  12. Replace on the grill raw side down for 5 minutes
  13. Once done place on a wood cutting board and cover with tin foil tenting all of the meat and making sure as little air as possible hits it
  14. Take remaining liquid and pour into a nonstick pan on high until reduced by half
  15. Add asparagus and shallots into cooked marinade for 1 minute and remove
  16. Mix asparagus with noodles and sauce tossing until well combined
  17. Slice steaks into ¾ inch wide pieces against the grain
  18. Plate noodles and asparagus, top with skirt steak portioning per plate and top with finely sliced scallions


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