1 1/2 pounds flank steak, trimmed
1/4 cup mirin
1/4 cup soy sauce
2 Tablespoons toasted sesame oil
2 garlic cloves, finely chopped
2 quarter-size slices fresh ginger, finely chopped
6-inch bamboo skewers
Canola oil, for the grilling meat
2 Tablespoons rice wine vinegar
2 Tablespoons dry white wine
1/2 small shallot, finely diced
2 shiso leaves, chopped or 1 1/4 teaspoon shiso powder, divided
1 Tablespoon cold water
3 large egg yolks
3/4 cup unsalted butter, room temperature
1 teaspoon kosher salt
1/4 teaspoon togarashi pepper
Juice of 1/2 lime
Prepare Beef: Cut the flank steak across the grain into 1/4-inch-thick slices. Combine the mirin, soy, sesame oil, garlic and ginger in a small bowl. Toss the meat in the marinade and let the beef marinate at room temperature for 30 minutes or refrigerate for up to 1 hour. Alternatively, use an instant marinator.
Grill Meat: Heat a ridged grill pan on high heat. Brush the grill with canola oil. Arrange the sliced beef on the grill, turning once, until nicely browned all over, 5 minutes. Transfer the beef onto a sheet pan in a single layer. Skewer the steak onto a bamboo skewer and place onto a sheet pan. Cover with foil until ready to serve.
Make Reduction: In a small sauce pan combine the vinegar, wine, shallot and 1 chopped shiso leaf (or 1 teaspoon of the shiso powder). Vigorously simmer over medium high heat until reduced to just about 1 teaspoon, about 3-4 minutes. Remove from the heat and strain through a fine mesh strainer into a medium metal bowl. Add the cold water and egg yolks to the reduction then whisk until well combined. Rinse out the sauce pan and fill it with about 2 inches of water. Return pan to medium heat and bring up to a simmer then turn heat to lowest setting possible.
Make Sauce: Place the bowl over the saucepan of barely simmering water. Whisk the egg yolks vigorously until they become pale and fluffy. While whisking, slowly start adding the butter, a tablespoon at a time, whisking vigorously until butter is absorbed before adding more. Continue until all of the butter is incorporated and the sauce is frothy. If at any point the eggs start looking scrambled, remove the bowl from the heat and continue off heat. Periodically place the bowl back over the heat to keep sauce warm. Once all of the butter has been whisked in, strain sauce through a fine mesh strainer into a clean bowl. Add the salt, togarashi, lime juice and the remaining chopped shiso leaf (or ¼ tsp shiso powder). Turn flame off on the pan water and place the bowl back on top to keep warm until ready to serve.
Serve: Transfer the sauce into a decorative bowl and sprinkle with togarashi for garnish. Serve immediately with the steak skewers. Alternatively, sauce can be drizzled over the steak.
Recipe created by Parties That Cook®
Makes 24 Skewers