Hawaiian Hibachi Steak
Tender steak, marinated with kiwi, lime and pineapple, grilled, sliced and served over shiitake-and-sweet pepper fried rice with a spicy pineapple-plum chutney.
Yield: 24 servings
|Marinated Beef:|| |
1. To make Marinated Beef: Combine all ingredients except beef steaks in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marination.
|Kiwis, peeled and puréed||10 each|
|Fresh lime juice||1 1/2 cups|
|Pineapple juice||1 1/2 cups|
|Garlic, minced||3 ounces|
|Light soy sauce||6 tablespoons|
|Worcestershire sauce||6 tablespoons|
|Chopped fresh thyme||2 tablespoons|
|Bay leaves, crumbled||24 each|
|Beef Top Blade ( 24 8oz.Flat Iron) Steaks,* cut 1 inch thick (IMPS/NAMP 1114D)||12 pounds|
|Fried Rice:|| |
2. To make Fried Rice: Heat oil in rondo or large braising pan until hot. Add mushrooms, shallots, garlic and bell peppers to pan. Sauté until mushrooms are softened. Add rice to pan; cook and stir 2 to 3 minutes or until rice is hot. Stir in soy
sauce, green onions, sugar and rice vinegar. Cook, stirring occasionally, about 5 minutes. Stir in sesame oil and season with salt. Spread rice mixture on sheet pan to cool. Cover and refrigerate until ready to use. Yield: about 48 cups
|Canola oil||1 cup|
|Shiitake mushrooms, stemmed and sliced||8 pounds|
|Shallots, minced||6 ounces|
|Garlic, minced||4 ounces|
|Red bell peppers, diced||6 ounces|
|Yellow bell peppers, diced||6 ounces|
|Green bell peppers, diced||6 ounces|
|Cooked long-grain white rice||32 cups|
|Light soy sauce||2 cups|
|Green onions, chopped||12 ounces|
|Rice vinegar||1/2 cup|
|Sesame oil||1/4 cup|
|Salt|| as needed|
| || |
3. For each serving, to order: Grill 1 beef steak to medium rare to medium doneness. Carve steak into ½-inch-thick slices. Heat 2 cups Fried Rice in sauté pan. Mound rice in center of plate; arrange beef
slices around rice. Garnish rice with ¼ cup cilantro. Spoon 2 ½ Tbsp. Pineapple-Plum Chutney over beef. Garnish beef with 1 tsp. green onions, ½ tsp. sesame seed and 2 kiwi slices.
|Cilantro sprigs||6 cups|
|Pineaple-Plum Chutney (recipe follows)||3 3/4 cups|
|Chopped green onions||1/2 cup|
|Sesame seed, toasted||1/4 cup|
|Kiwi slices||48 each|
Nutrition information per serving: 924 calories; 36 g fat(10 g saturated fat; 16 g monounsaturated fat); 141 mg cholesterol; 1324 mg sodium; 94 g carbohydrate; 7.0 g fiber; 55 g protein; 23.6 mg niacin; 1.6 mg vitamin B6; 10.0 mg vitamin B12; 9.6 mg iron; 90.2 mg selenium; 18.4 mg zinc; 200.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.