Black Garlic Marinated Grilled
Recipe Source - Chef Mitch Maier
Prep Time - 20 Minutes
Cooking Time - 15 Minutes
Total Time - 45 Minutes
2 lb skirt steak
For the Marinade:
1/2 cup soy sauce
1/4 cup Chef Mitch Maier Black Garlic sauce & Marinade
1 teaspoon sesame oil
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
1/4 cup honey
2 tablespoons sriracha
2 tablespoons lime juice
For the crispy rice:
2-3 cups cooked white rice
2 tablespoons vegetable oil
For the garnish:
2 teaspoon sesame seeds
1/3 cup chopped scallions
Make the marinade by combining soy, Chef Mitch Maier Black Garlic Sauce & Marinade, sesame oil, vegetable oil, garlic, honey, sriracha and lime juice. Whisk to incorporate and dissolve the honey.
Place the skirt steaks in a large sealable bag or non-reactive bowl. Add the marinade, and cover or seal the bag. Place into the fridge to marinade 1-3 hours. If using a bag, flip occasionally to make sure the meat is marinated evenly.
While the meat is marinating, prepare the rice. IN a large skillet, heat the vegetable oil over medium heat for 1-2 minutes. Add the cooked rice in and spread to form a single layer. Lower the heat slightly and cook for 10 minutes until the bottom layer has turned a deep golden color. Remove from heat. Break up crispy rice to serve.
Heat a grill for high heat grilling. Remove the steak from the marinade, and place over the hottest part of the grill. Flip every 3-4 minutes until the internal temperature reaches 135f. It should take about 10-13 minutes.
Remove to a board, cover loosely with foil and allow steak to rest 5-7 minutes. Cut slices against the grain, then place over crispy rice and garnish with sesame seeds and scallions.
To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com