Veal Skirt Steaks with Asian Spices and Lobster Hash Cakes

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Yield:
12 servings

 

Recipe by Executive Chef David Burke, David Burke & Donatella Restaurant, New York, NY


Ingredients:

  • 24 each or about 6 lb Outside veal skirt steak

Marinade:

  • 1/2 cup Soy sauce

  • 1/4 cup Orange juice

  • 1/4 cup Sesame oil

  • 2 Tbsp Sesame seeds

  • 2 Tbsp Minced ginger

  • 2 Tbsp Minced garlic

  • 2 Tbsp Chopped green onions

  • 2 Tbsp Chopped serrano or habanera peppers

  • 2 Tbsp Cracked black pepper

Lobster Hash Cakes:

  • 2-1/4 lb Large baking potatoes, peeled, grated

  • 12 oz Lobster meat (raw), chopped

  • 1/3 cup 2 oz Large shallots, finely chopped

  • 1-1/2 tsp Kosher salt

  • 1/4 tsp Freshly ground black pepper

  • 2 each Eggs, beaten

  • 3 Tbsp Clarified butter

  • 3 Tbsp Olive oil

Instructions:

Marinade:

  1. Combine marinade ingredients in large non-reactive container. Add veal skirt steaks; turn to coat. Refrigerate, covered, 3 to 4 hours.

  2. Drain excess moisture from potatoes. Combine potatoes, lobster and shallots in large bowl; season with salt and black pepper. Fold in eggs.

  3. Shape lobster mixture into 24 equal-size cakes, flattening each to 2-1/2 diameter. Heat butter and oil in skillet until hot; fry lobster cakes in batches until lightly browned and potato and lobster is cooked through. Keep warm.
    Can be refrigerated; reheat when ready to use.

Grill 2 skirt steaks until medium doneness. Serve with 2 Lobster Hash Cakes.


Veal Cuts - IMPS / NAMP

Foreshank - 312
Hindshank - 337
Osso Buco - 1312, 1337