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Meyer Natural Angus

Star Chefs | Korean Spiced Meyer Sirloin Flap

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Korean Spiced Meyer Sirloin Flap, Apple, Parsnip, Miso Au Jus, Beet, Cilantro Chimichurri
Chef Vishwatej Nath | Urban Farmer | Cleveland, OH
 
INGREDIENTS:

For the Korean spiced Meyer sirloin flap:
2 pounds Meyer sirloin flap
1 cup sweet soy sauce
1 cup rice wine vinegar
4 tablespoons gochujang paste
2 1-inch pieces ginger, peeled
6 garlic cloves, peeled
2 scallions , cut into small pieces
1 lemon, zest only
1 orange zest only
2 tablespoons coriander seeds, toasted
 
For the smoked apple:
3 Gala apples
1 pound wood chips, soaked in water (bourbon barrel preferred)
3 tablespoons unsalted butter
 
For the parsnip:
3 parsnips, peeled
4 cups whole milk
4 ounces mascarpone cheese
Salt, to taste
Ground black pepper, to taste

For the miso au jus:
8 ounces Meyer sirloin flap trimmings
4 ounces white onion, sliced
3 garlic cloves, peeled
1 bay leaf
3 black peppercorns
3 tablespoons tomato paste
1 cup port wine
2 gallons beef stock
1 sprig rosemary
Salt, to taste
Ground black pepper, to taste
3 tablespoons white miso
2 tablespoons cornstarch
2 tablespoons unsalted butter, cold, cut into cubes
 
For the beet citronette:
3 pounds red beets
1 cup blended oil
1 tablespoon ground black pepper
1 tablespoon salt
1 cup water
1 orange, zest, juice and pulp
½ ounce beet powder
½ ounces dijon mustard
4 ounces blended oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
Fennel pollen, pinch
 
For the cilantro chimichurri:
½ cup red wine vinegar
¼ cup fresh lemon juice
½ cup red onion, sliced
1 cup flat leaf parsley
1 cup cilantro leaves
½ cup oregano leaves
4 garlic cloves, peeled
½  jalapeno, seeded, halved
¼ tsp. salt
¼ tsp. ground black pepper
1 cup extra virgin olive oil
 
To assemble & serve:
Edible flowers
Shaved watermelon radish
Micro chives 
 
METHOD:

For the Meyer sirloin flap:
Trim sirloin flap, save all trimmings for the miso au jus. Cut into desired portions – 6-8 ounce recommended. Blend all remaining ingredients in a blender to make marinade. Start on slow speed and increase to high speed to ensure all is incorporated and blended. Marinate sirloin flap with the marinade and vacuum bag on the highest meat setting  Leave in there for 45 minutes refrigerated. Set up a water circulator bath to be set at 136F. When the bath has reached 136F Place the sirloin flaps into the water bath for 1 hour and 30 minutes. Remove from bag when the time is up & sear hard to get a good char on both sides – grill / flat top / broiler. Let it rest for 5 minutes and slice for plating
 
For the smoked apple:
 Set Smoker at 200F with wood chip. Smoke for 4 hours. Slice into quarters when cool. Melt some butter in a pan and sauté till golden on both sides – turning carefully.
 
For the parsnip:
Boil parsnip in milk till soft and puree in a blender. Add mascarpone and season – blend again. Check for salt and pepper. Keep warm for plating
 
For the miso au jus:
Place the meat, onion, garlic, bay leaf and pepper corn in a sauce pot. Sauté till golden brown. Add tomato paste and cook till it starts sticking to the pan. Add port wine and rosemary – reduce to almost dry. Add beef stock and reduce to 1/4th. Strain the liquid- reheat and add miso – mix well. Bring to a boil and add the slurry whisking well. Season with salt and pepper. Strain again. Heat up slowly and whisk in the butter.
 
For the beet citronette:
Wash beets and pat dry. Toss in oil and season well. Place in pan and add water. Cover with foil. Roast at 350 till tender – usually about 1.5 hours. Peel with a rag when got . Save 1 beet worth for a plate. Place the rest of the beets in a blender and puree when hot – add a little bit of water if needed. Add the rest of the ingredients, except the olive oil, into a blender container in the order listed and secure lid. Start on a slow speed gradually increasing to high. Blend well and drizzle olive oil slowly into it.  Ensure it is blended well – another 15 seconds after the olive oil is in. Check for seasoning. Heat up when plating.
 
For the cilantro chimichurri:
Place all ingredients, except the olive oil, into a blender. Start on a slow speed gradually increasing to high. Blend well and drizzle olive oil slowly into it till finished. Ensure it is blended well – another 15 seconds after the olive oil is in. Check for salt and pepper. Store in a refrigerator.

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