Fillet steak with king prawns
Ingredients
For 4 people
• 400 g fillet steaks
• 4 pieces of focaccia
• 24 raw king prawns,
peeled and deveined
• 2 tbsp vegetable oil
• Coriander leaves for
Decorate
• good olive oil for
Drizzle
For the marinade:
• 60 ml soy sauce
• 60 ml balsamic vinegar
• 125 ml vegetable oil
• 1 Bird's Eye Chili, deseeded
and finely chopped
• 60 ml honey
• 3 garlic cloves, chopped
• 1 cm piece of ginger, grated
For the pickled vegetables:
• 3 pickled cucumbers (small
cucumbers), peeled,
cored and sliced
cut
• 4 pickled corn cobs
• 2 ½ tsp salt
• 100 ml rice wine vinegar
• 2 tablespoons sugar
• 2 tsp Szechuan peppercorns
• 3 tbsp vegetable oil
• 2 tsp chili flakes
• 100 g brown mushrooms,
halved
• 1 red pepper, in
cut into fine strips
• 1 cm piece of ginger, in
cut into thin slices
For the focaccia:
• 500g flour
• 20 g fresh yeast
• 3/8 l lukewarm water
• 1 teaspoon sugar
• 1 tsp salt
• 5 tbsp olive oil
• fresh herbs: rosemary
or thyme
preparation
Mix the ingredients for the marinade in a large bowl. Add the meat and coat all sides with the marinade. Cover and leave to marinate for 1 hour at room temperature.
For the pickled vegetables, mix the cucumber slices with the salt in a sieve and set aside for 20 minutes. Mix the vinegar and sugar in a small bowl until the sugar has dissolved. Roast the Sichuan peppercorns in a small pan without fat over low heat until fragrant. Allow to cool and pulverize in a mortar. Then add the oil and chili flakes to a large pan and fry for 5 minutes over low heat until the flakes are browned. Remove from the heat and stir in the mushrooms, pepper and ginger strips. Then remove the cucumbers from the sieve, pat dry with a paper towel, place in a large bowl with the corn cobs and add the vegetable mixture, ground pepper and vinegar-sugar mixture and mix well. Heat the smoker to 160 °C. Mix the shrimp with the oil and grill for about 1 minute on each side. Grill the steaks until they are done to the desired degree. The vegetables too. Heat the focaccia.
To serve, spread everything on the focaccia, drizzle with olive oil and decorate with coriander leaves
FIRE&FOOD Issue 2-2016
