Seoul Steak

Chef Eric Nguyen

Damecca Lounge

While flank steaks are often overlooked, this special preparation delivers all the luxury associated with more expensive cuts. Every element of this meat and potato plate redefines rich eating. 

Ingredients

Steak

6 oz flank steak

1/2 yellow potato

2 – 3 cremini mushrooms

1/2 cup pomme purée

Pomme Purée (2 servings)

2 yellow potatoes

4 Tbsp butter

1 Tbsp milk

2 Tbsp grated Grana Padano

salt and pepper to taste

Marinade (yield 6-8 steaks)

1 jar Korean barbeque marinade, purchased 

1 can 7-Up

1 tsp baking powder

2 tsp chicken bouillon powder

Sauce

1 cup marinade

1 Tbsp butter

1 – 2 sprigs fresh thyme

Pickled Onions

2 red onions, thinly sliced

1 cup rice vinegar

2 cups water

1/2 cup white sugar

1/2 cup mirin

Garnish

grated Grana Padano

parsley

green onions

sesame seeds

Method

Steak 

1. In a shallow dish, combine the marinade ingredients, and place the steak in it for 4 to 24 hours.
2. Remove the steak and pat dry with a towel, before grilling it over a flame approx 4 minutes per side and let rest for another 4 minutes.
3. Reserve the marinade for the sauce later.
4. Cook to desired doneness.

Potato

1. Dice potato into 1” cubes and parboil until tender, approx. 6-8 min.
2. Remove, drain and reserve until ready to serve.
3. Deep fry or sauté potatoes in oil until golden, approx. 2-3 min.

Mushrooms

1. Dice mushrooms into quarters and sauté in canola oil.
2. Season with 1 tsp butter and salt and pepper to taste.

Pomme Purée

1. Peel and dice potatoes to 2” thick pieces. 
2. Add potatoes to a pot of cold water, and over medium-high heat, bring to a boil.
3. Boil until fork tender. 
4. Drain and transfer to a bowl.
5. Add the butter, milk, cheese and mash.

Pickled Onions

1. Add all the pickling ingredients to a saucepan and bring to a boil. 
2. Pour the liquid over the thinly sliced onions.
3. Set aside to pickle, for approx 15 minutes.

Sauce

1. Over medium heat, simmer the marinade, (don’t let boil).
2. Add the butter and thyme.
3. Mix well.

Assembly

1. Swipe pomme purée on base of plate.
2. Fan out steak on one side of plate.
3. Pile potato and mushroom beside steak.
4. Pour 2 Tbsp of sauce on steak and 1 Tbsp on potatoes and mushrooms.
5. Garnish potatoes with pickled onions and optional green onions.
6. Garnish steak with Grana Padano, parsley and sesame seeds.

Yield 1 serving