Wednesday, November 3, 2010

Kobe Beef Tri-Tip and Shiitake Mushroom and Lemon Risotto

I started marinating my steak two days ago.  Last night's dinner got away from me with a last minute outing, so it is now tonight's meal.  All the better.  Nothing wrong with a two day marinade.  Even more flavorful, even more tender, and less work for tonight.


2 lbs Kobe style tri-tip steak
1-1" piece of ginger, sliced 3 times and smashed
3 garlic cloves, smashed
2 scallions, cut into 2" pieces
2 shallots, roughly chopped
1/4 cup soy sauce
2 tbsp mirin
1 tbsp rice wine vinegar
2 tbsp brown sugar
1 tsp sesame seeds
1 tsp vegetable oil
Combine all ingredients in a zip lock bag, or container of some sort.  I like to go with the bag as it allows for flipping the meat easily and gives better coverage with less marinade.


Bring the steak to room temp before grilling.  Grill over medium high heat.  With the good marbling of the Kobe style beef, you want to make sure you grill it enough to allow the fat the soften/melt and permeate the meat.  It goes against the temperature I normally like my meat, but the marbling makes up for it in flavor and tenderness.


The risotto follows my basic recipe.  Just like fried rice, you can add any variety of ingredients to it, all cooking it in basically the same way.  I tried to think of a way to make it 'Asian' in taste to pair with the steak.


1 cup carnaroli rice (or arborio)
1 large or 2 small shallots, minced
1 garlic clove, minced
1.5 cups sliced shiitake mushrooms
1/2 cup white wine
1 tsp thai red curry paste
2 tsp light soy sauce
zest of half of a lemon
1.5 tbsp lemon juice
1/2 cup peas
3 tbsp chiffonade of basil
3-4 cups chicken stock
1/4 cup freshly grated parmesan
splash of cream


Saute minced shallots and garlic in grape seed oil or veg oil. Once softened, add the mushrooms, then the risotto until you almost hear a whistling sound coming from the pan. Add the white wine and boil until the wine is almost fully evaporated. Then start the chicken broth addition. I put enough broth to cover the rice, wait until almost dry, and then add more and stir. Do this until rice is to the consistency you like it. I gave up trying to measure the exact amount of broth to rice. Just make sure you have plenty of broth.  Half way through, add in the curry paste and soy sauce.  Once the rice is almost finished, add peas and cream.  Incorporate, and wait until peas are heated through.  Then add in lemon zest and juice, parmesan and basil. 
Can't go wrong.

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