Bulgogi Fries
Bulgogi Fries
Directions
- In a blender combine soy sauce, sugar, white wine vinegar, sesame oil, garlic, and ginger. Pulse on low for 1-2 minutes to combine to make the marinade.
Pour marinade over skirt steak in a stainless bowl then wrap and refrigerate for 1-2 hours.
- Puree the yellow onion in a blender until liquid. Strain thru a fine mesh strainer into a stainless-steel bowl.
Whisk the onion juice, sour cream, lime juice, eighth of a teaspoon of sea salt, eighth of a teaspoon of ground black pepper to make the onion infused sour cream for garnish.
- In a sauté pan over medium high heat add butter then red onion and cook for 1-2 minutes to lightly caramelize then reserve for garnish.
- Remove skirt steak from marinade and rest for 5 minutes at room temperature.
Cook skirt steak on grill or griddle over high heat. Each side will take 1-2 minutes. Remove grill from grill or griddle and allow to rest for 2-3 minutes so juices redistribute for the best eating experience.
- Carve skirt steak into thin strips against the grain then portion in two.
- Heat fryer oil to 350°F and cook fries until golden brown, about 2 minutes. Lift basket out of fryer to drain excess oil. Dump fries on a towel to absorb any excess oil.
- Portion fries on two plates or pasta bowls portion with shredded cheese and melt in the oven or under a salamander.
- Top with steak, a dollop of sour cream mixture, followed by caramelized onions, cilantro, and black sesame seeds.
Ingredients
- 6 oz Braveheart® Inside Skirt Steak, cleaned
- 1/2 tsp Roma Garlic, chopped
- 1/2 tsp Peak Fresh Produce® ginger, minced
- 1/3 cup Asian Pride® Soy Sauce
- West Creek® Sugar, Granulated
- 1/2 tbsp West Creek® white wine vinegar
- 1/2 tsp Asian Pride® Sesame Oil
- 1/2 cup Peak Fresh Produce® Onion(s), Red, small dice
- 1 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- Brilliance® oil, for frying
- 8 oz West Creek® French Fries
- 2 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped for garnish
- 4 tbsp Contigo® Chimichurri Sauce
- 1/4 cup Piancone® Tomato, Strips with Juice, strained and rinsed, for garnish
- 1/2 cup Nature's Best Dairy® Sour Cream
- 1/4 ea Peak Fresh Produce® Onion(s), Yellow, medium dice
- 1 tsp Ascend® Juice, Lime
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 6 oz Bacio® Cheese, Mozzarella, shredded
- 2 tbsp sesame seeds, black, for garnish
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
