Steak Musubi with Chimichurri Sauce

Margaret Occhipinti
Senior Director of Culinary
Lifeworks Restaurant Group

Sponsor: SupHerb Farms^®

Servings: 24

Ingredients

Steak:

• 5 lb skirt steak
• 1 Tbsp kosher salt
• 1 tsp black pepper
• 2 Tbsp extra-virgin olive oil
• 1 c SupHerb Farms^® Citrus Garlic Herb (Mojo)
• 1 Tbsp SupHerb Farms^® Green Jalapeño, chopped

Seasoned Rice:

• 8 c white medium-grain rice
• 12 c water
• ¾ c rice wine vinegar
• 2 tsp white sugar

Mango Cucumber Salad:

• 5 large English cucumbers
• 2 bunches of scallions, thinly sliced
• ¼ c ponzu sauce
• 3 Tbsp rice wine vinegar
• 2 tsp chili crisp
• 2 tsp toasted sesame seeds
• ¼ c SupHerb Farms^® Mango Salsa Blend

Sweet-Soy Dipping Sauce:

• 1 c ponzu sauce
• ½ c rice wine vinegar
• 3 Tbsp scallion, thinly sliced
• ½ tsp SupHerb Farms^® Garlic Minced
• 1 Tbsp SupHerb Farms^® Green Jalapeño, chopped
• 3 Tbsp white sugar

Yum Yum Sauce:

• 1 c mayonnaise
• 2 Tbsp white sugar
• 1 Tbsp ketchup
• ¼ tsp SupHerb Farms^® Garlic Puree
• ½ tsp Sriracha
• 1 tbsp rice wine vinegar

To Assemble:

• 24 nori sheets
• 3 c SupHerb Farms^® Chimichurri SRP

Directions

Steak:

1. Trim 5 lb skirt steak.
2. Combine 1 Tbsp kosher salt, 1 tsp pepper, 2 Tbsp extra virgin olive oil, 1 cup SupHerb Farms® Citrus Garlic Herb and SupHerb Farms® Green Jalapeno for marinade.
3. Marinate steak in the refrigerator overnight or for a minimum of 8 hours.
4. Heat grill to 425°F. (Optional: Oil grill.) Grill skirt steak for 6-8 minutes, flipping once, until medium-rare (or an internal temperature of 130°F). Rest steak for 10 minutes then slice thinly on a bias.

Seasoned Rice:

5. Rinse rice until the water runs clear and then soak in water for 30 minutes. Cook rice in rice cooker.
6. In a small bowl, dissolve sugar in the rice wine vinegar. Once rice is complete, gently fold the vinegar mixture into the rice. Keep the rice warm.

Mango Cucumber Salad:

7. Slice cucumbers on mandolin.
8. In a large bowl, combine the cucumbers with sliced scallions, ¼ cup ponzu, 3 Tbsp rice wine vinegar, 2 tsp chili crisp, 2 tsp toasted sesame seeds and SupHerb Farms® Mango Salsa Blend. Set aside for service.

Sweet-Soy Dipping Sauce:

9. In a medium bowl, mix 1 cup ponzu, ½ cup rice wine vinegar, 3 Tbsp sliced scallion, ½ tsp SupHerb Farms® Garlic Minced, 1 Tbsp SupHerb Farms® Green Jalapeno and 3 Tbsp sugar. Set aside for service.

Yum Yum Sauce:

10. In a medium bowl, combine 1 cup mayonnaise, 2 Tbsp sugar, 1 Tbsp ketchup, ¼ tsp SupHerb Farms® Garlic Puree, ½ tsp Sriracha and 1 Tbsp rice wine vinegar until well blended. Set aside for service.

Musubi:

11. Lay out a nori sheet, shiny side down.
12. Place ⅓ cup of cooked seasoned rice into a musubi mold and press gently. Top with 3-4 oz grilled steak and 2 Tbsp SupHerb Farms® Chimichurri SRP.
13. Wrap the nori sheet shiny side out.

For Service:

14. Plate each musubi with 3 oz mango cucumber salad, 1 oz yum yum sauce and 2 oz sweet-soy dipping sauce in a small ramekin.

Project Management: Summit F&B
Photography: otysonphoto.com // Food Styling: Peg Blackley