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Grilled Lemongrass Beef Coulotte with Charred Broccoli di Ciccio with Yuzu Sour Vinaigrette

Event - Flavor, Quality & American Menus Leadership Retreat 2019

For the Marinade:
1/4 cup The Perfect Purée Yuzu Luxe Sour blend, thawed
2 tbsp. garlic, minced
2 tbsp. ginger, minced
2 tbsp. garlic chives, minced
4 tbsp. lemongrass, minced
6 tbsp. fish sauce
6 tbsp. sambal
4 tbsp. sesame oil
2 lb. beef coulotte, fat trimmed, cut into 2” wide lengthwise strips
For the Yuzu Sour Vinaigrette:
1/2 cup The Perfect Purée Yuzu Luxe Sour blend, thawed
3/4 cup soy sauce
2 tbsp. rice vinegar
1/4 tsp. garlic, micro-planed
2 tbsp. ginger, grated
1 tsp. lemon zest
2 tbsp. sesame oil
1 oz. canola oil
2 lb. broccoli di ciccio, trimmed in 2” pieces
Salt as needed
Ground black pepper as needed
1 tbsp. green onions, julienne, soaked in ice water
1 ea. shiso leaves, julienne
1 tbsp. sesame seeds, toasted
Method for the Marinade:
1. Combine all ingredients.
2. Season the beef with salt and pepper. Let sit for 30 minutes. Place in the marinade. Let sit overnight.
Method for the Yuzu Sour Vinaigrette:
1. Combine all the ingredients. Season with salt as needed.
2. Preheat a grill.
3. Remove the beef from the marinade and scrap off any exterior bits. Grill over medium high heat until medium rare. Let rest for 15-20 minutes.
4. While the meat is resting, heat a sauté pan over high heat. When smoking hot, add the oil and broccoli in a single layer. Sprinkle with salt and pepper, let sit for a few seconds to char, then flip. Cook until the broccoli is charred and cook al dente. Remove from the pan.
5. To Serve: Slice the meat on a slight angle against the grain. Place the broccoli on one side of the plate, drizzle with the sauce. Lean the beef next to the broccoli. Drizzle with more of the sauce to slightly flood the plate. Garnish with green onions, shiso, and sesame seeds.