Chef Brad Kilgore Yakitori Aussie Grassfed Steak Skewers
- Prep time 1Hr
- Cook time 2Hr
- Technique Grill, Stew
- Meat Beef
- Cut Sirloin
- Serves 8
with Green Curry Emulsion and Kumquat
Ingredients
3 oz. per skewer Australian grassfed beef
Herb Oil Marinade for Steak
- 350 g roasted garlic
- 26 g rosemary
- 8 g thyme
- 500 g grapeseed oil
- 500 g olive oil
- 10 ea black peppercorns
Kumquat Emulsion
- 500 g kumquats (sliced and seeds removed)
- 40 g granulated sugar
- 50 g orange juice (more if needed)
- 100 g h2o
- 12 g lemon juice
- 12 g ultra tex 3
- 1 g xantham gum
- 20 g olive oil
- 3 g salt
Green Thai Curry
- 330 g Plugra Butter (1.5#)
- 400 g Spanish Onion, Large Dice
- 80 g Garlic Cloves Peeled
- 125 g Bell Peppers
- 100 g Shiitake Mushrooms Sliced Thick
- 5 tbsp Madras Curry Powder
- 5 tbsp Smoked Paprika
- 2.5 tbsp Fennel Seeds
- 3 ea Green Cardamom Pods Split
- 50 g Ginger Peeled and Sliced
- 6 ea Lobster Bodies (Rinsed for 45 minutes)
- 90 g Brandy
- 125 g Sherry Wine
- 1600 g Cans of Coconut Milk
- 400 g Roma Tomatoes Diced
- 3000 g Chicken Stock
- 20 g Kombu
- 15 g Green Curry Paste
- 50 g Cilantro
- 50 g Chive
- 50 g Basil
- 25 g Parsley
Garnishes
- rice crisp strips
- upland cress
Method
Herb Oil Marinade for Steak
- Blend all together and strain through a chinois.
Kumquat Emulsion
- Bring the kumquats to a simmer with the orange juice, sugar and reduce by 2/3. Blend this mixture with the lemon juice and add the ultra tex, and xantham slowly.
- Follow with the olive oil until emulsified, finish with salt.
- Pass through a chinois and cool immediately.
Green Thai Curry
- Melt the Butter then sweat the Onions and Garlic on high heat with no color to cook out the water, 5 min.
- Add bell peppers and fry in the butter (no color, 3 min)
- Add Shiitakes and fry (no color 3 min)
- Add dry spices and Ginger then toast in fat (2 min)
- Add Lobster bodies and toast the bodies in the fat (3-5 min)
- Deglaze with the Brandy and Sherry and reduce by half
- Add Coconut milk and reduce until browned (about 1/3, 30 min)
- Add the remaining ingredients and simmer and reduce for 45 min. Check for taste and simmer for an additional 15 minutes if necessary.
- Pass the Soup through a China Cap and then a Fine Chinois and cool immediately.
- Blanch and shock all of the herbs and squeeze out the excess water.
- Blend in all of the herbs while cold, heat up when needed and serve.
