CHEF CHRIS SPEERE'S - Thai Basil Flat Iron Beef with Maui Roasted Vegetable Salad
We met Chef Speere at a feast of the highest order in honor of Chef Beverly Gannon and her Hailimaile General Store Restaurant where our wines were poured alongside each course. Chef Speere recently visited our tasting room in Napa and along with his kind words, shared an amazing recipe for all of you to try. He suggests this dish with our 2005 Blend 25 or Petite Sirah (not yet released).
Thai Basil Flat Iron Beef with Maui Roasted Vegetable Salad
Pan –frying is a quick cooking technique that utilizes little fat in a shallow pan over a high flame. This cooking method develops a flavorful brown crust that holds in the juices of your meat product. It is important to pan-fry in a pan large enough to hold the meat product without crowding, or the steam created will not be able to escape the pan, and excess moisture will hinder the browning process. Grilling the steaks over kiawe on your favorite BBQ also does the trick!
Chef’s serving suggestion – Serve pan-fried steaks with a drizzle of oyster sauce and chopped fresh mint, basil and cilantro as garnish.
Thai Basil Marinade
2 tablespoons MCA Thai Basil Sea Salt
½ cup Shoyu
½ cup water
¼ cup Rice Wine
½ cup lime juice
2 stalks lemongrass, smashed
2 thin slices ginger
2 cloves garlic, smashed
1 shallot, sliced thin
2 tbsp Thai basil, chopped
3 tbsp. cilantro, chopped
1/4 cup brown sugar
National Beef Company Flat Iron Steaks, cut into 6 oz. portions
Mix all ingredients thoroughly in a bowl. Allow the sugar to dissolve completely before marinating beef. Marinate beef for up to one hour.
Maui Roasted Vegetable Salad
½ cup Canola Oil
3 tbsp garlic, minced fine
½ cup Dry white wine
2 Onions, peeled and thinly sliced
2 Japanese eggplants, large dice
30 Large Asparagus Spears, left whole
6 Green onions – Cut into 1’ pieces
1 large Kobocha Pumpkin, peeled and sliced into ½ inch pieces
2 Bell peppers – cut into julienne strips
Salt and pepper to taste
½ cup Olive oil
1/3 cup lemon juice
¼ cup red wine vinegar
2 tbsp. Thai basil, chopped
2 tbsp green onion. chopped
2 garlic cloves, minced
1 tbsp flat leaf parsley, chopped
Pre-heat oven to 375 degrees. Place prepared vegetables in a large mixing bowl with canola oil, wine and garlic. Season with salt and pepper. Place vegetables with the liquid in a single layer onto a large sheet pan. Roast vegetables in hot oven for 35 minutes or until tender. Remove from oven and toss with reaming salad ingredients. Place salad onto a large family style-serving platter hold salad room temperature, and serve with pan fried steaks.
Heat 2 tbsp. Canola oil in a large heavy sauté pan or iron skillet over a high flame until oil just begins to smoke. Carefully place two Flat Iron steaks into the hot pan and let them cook over high heat, undisturbed, for two minutes each side. Remove Flat Iron steaks from pan and place on service palter. Repeat the pan-frying process with the remaining four Flat Iron steaks.