Blackened Asian spiced striploin steak on toasted focaccia bread. This was a big hit as well at our get togeher last evening. I didn’t get the chance to photograph this hor’s d’ouevre. Maybe next time.
Marinate a
1 ½ inch thick striploin steak
in a mixture of the following
1 finely chopped garlic clove
¼ cup soy sauce
1 tsp Chinese 5 spice mix
3 tbsp brown sugar
½ tsp cracked black pepper
Marinate for several hours or overnight. Do not discard marinade.
Sear marinated steak in a very hot pan with 3 tbsp peanut or canola oil until medium rare. About 3 minute per side. You will definitely need your fan in your range hood turned up high as this will smoke when grilled because of the sugar in the marinade. A dark brown to black color is normal and desirable.
Remove from pan and leave steak to rest for 10 minutes before slicing in very thin strips across the grain of the meat.
Meanwhile, in a heavy bottomed skillet, sauté on medium high heat in
2 tsbp peanut oil.
1 small red onion, finely chopped
until onion is slightly brown
Add the remaining marinade
a splash of dry red wine
1 tsp Chinese 5 spice mix
Reduce until slightly thickened, remove from heat and toss sliced steak into the sauce.
Split focaccia bread horizontally into 2 flat halves. Brush the bread with extra virgin olive oil
and place under the broiler until lightly toasted. Remove from oven and cut into 1 ½ inch squares or triangles and top with the steak mixture.