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Meyer Natural Angus

Star Chefs | Meyer Sirloin Flap

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Star Chefs Digital Cooking Competition Winner

Meyer Sirloin Flap, Polenta, Pickled Peppers, Broccolini, Maitake Mushrooms, Scallion
Chef Rachel Klein | Boston, MA
 
INGREDIENTS:

For the Meyer sirloin flap:
2 lbs Meyer sirloin flap, cleaned of fat and skin
1 cup tamari
1 cup balsamic vinegar
2 cup vegetable oil
1 cup  honey
15  garlic cloves, minced
1 cup minced ginger
12 ea scallions, thinly sliced
2 cup thai basil, rough chop
 
For the polenta:
8 cups whole milk
2 cups fine ground cornmeal
2 oz plus 2 oz unsalted butter
Kosher salt to taste
White pepper to taste
½ cup plus 3 tablespoons honey
 
For the pickled peppers:
8 ounces red anaheim pepper
4 ounces red jalapeno pepper
1/2 cup water
2 cup cider vinegar
2 cloves garlic sliced
1 teaspoon salt
3 tbsp sugar
 
To assemble & serve:
Broccolini, bottom trimmed of tough stem
Maitake mushroom, cleaned of any debris and using hands pull apart in bunches
Large green onions, cut in half lengthwise
2 cup water
1 cup ice cubes
Roasted garlic oil

METHOD:

For the Meyer sirloin flap:
Whisk all together, except meat. Marinate steak for 2 days, turning every 12 hrs. Season salt and black pepper. Grill on high heat to obtain char. Cook until medium rare-medium. Take steak out of marinade and grill on high heat on the grill caramelizing the honey and getting a hard char. Cook until desired temperature and remove from grill and let meat rest for 5-7 minutes. Slice against the grain.
 
For the polenta:
Bring milk, salt, white pepper and 2 oz butter to a simmer. Whisk in polenta and keep whisking so there are no clumps. Whisk in honey. Reduce to low heat and cook for approx 10 minutes or until desired consistency. Whisk in other 2oz butter right before serving. Check seasoning. Place in serving bowl and drizzle 3 tbl honey over polenta.
 
For the pickled peppers:
Add all ingredients together in a pot except peppers. Slice peppers on a bias into rings. Bring items in pot to a boil and pour over pepper. Let cool and sit overnight before using.
 
To assemble and serve:
Bring pot of salted water to a boil and blanch broccolini and shock in ice water. Remove excess water. Toss in roasted garlic oil and season with salt and pepper. Cook on grill on high heat until charred.Season mushrooms with kosher salt and pepper. Cook on grill on high heat until charred and not falling apart. Remove almost all green part of scallion, leaving 1 in above white part, reserve green for hair. Cook on grill on high heat until charred and not falling apart and still al dent. Cut across green part of scallion into 2in long tubes. Cut them in half and lay the sheets on top of one another. Using a sharp knife, julienne the scallions creating strips. Place scallion julienne in ice water for approx 30 min or until they have curled. Drain and remove excess water before plating.

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