We recently celebrated a friend's birthday in the heart of BBQ country – Texas! But instead of grilling up some Lone Star style steaks, we took a few of our usual favorites and gave them an Asian twist. The best part of the dinner is combining the soy sauced veggies and steak with the sweet stewed plums and creamy salad for tastebud perfection. Oh, and the ice cream at the end. Duh.
ON THE MENU:
Salad: Asian Corn Summer Salad
Main: Soy and Honey Marinated Skirt Steak
Side: Grilled Bok Choy and Plums
Dessert: Coconut Ice Cream Balls
Oh, and we started with grilled shitake mushroom skewers - you can find the ingredients and recipe here
For the salad:
- 4 ears of corn, cleaned and buttered, ready for the grill
- 1.5 cups of shelled cooked edamame
- 1/2 cup scallions, sliced
- 2 cups halved cherry tomatoes
- 1 large avocado, cut into 1/2-in. cubes
- 1/3 cup chopped fresh cilantro leaves, roughly chopped
For the side:
- 1 bunch bok choy
- 1 jar or can of stewed plums (or fresh if they're in season)
- 2 tbl. soy sauce
- 2 tbl. olive oil
For the steak:
- 1 bunch scallions, sliced white and green parts
- 2 lbs. flank or skirt steak
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 2 tbl. honey
- 1 tbl. minced garlic
- 2 cups toasted sweetened coconut
- Enough vanilla or coconut ice cream for the group (For us, that was easily a whole tub)
- 2 tbl. Rice vinegar
- 1 tea. soy sauce
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Prepare the steak marinade. Grab a gallon sized plastic back and add olive oil, soy sauce, minced garlic and honey. Seal the back and squish the bag a bit to mix the ingredients. Marinate for at least 15 minutes but no more than 20. These steaks soak the goodness quickly and if you soak too long the meat gets overpowered.
Drain the jar of plums, set plums aside.
Break up the bok choy into individual leaves and wash, set aside.
Add the plums and bok choy to a large bowl and add 2 tbl. soy sauce and 2 tbl. olive oil. Season with pepper and salt. Toss to coat.
Get the grill to medium high heat and place the ears of corn on. They need about 10-12 minutes total, turning throughout. Go for slightly charred all around.
Take the grilled corn and cut corn kernels off cobs and add to a salad bowl.
Get the coconut ice cream ready. Scoop out a ball of ice cream for each guest, set on a baking tray, sprinkle with coconut, roll around to coat. Stick the tray in the freezer to harden the ice cream back up.
Grill the steak. The trick here is a to grill hot and fast. So, make sure you've got the grill at high heat. Get a good sear on both sides. 6 minutes on the first side, flip and 4 minutes on the other side for medium rare loveliness. Cook past medium rare and these steaks tend to dry out quickly.
Meanwhile, combine tomatoes, edamame, scallions, avocado, and cilantro in a large bowl. In a small bowl, make the vinaigrette, whisking until blended. Add everything to the bowl with corn and toss gently to combine.
Let the steak rest under a tent of foil for a few minutes to allow the juices to seep back into the rest of the meat.
While the meat is resting, if you haven't already added them, throw the bok choy and plums on the grill. Grill each side of the bok choy for about 3 minutes each side. Pull the plums off after 4-5 minutes.
Slice the steak thin, on a diagonal, against the grain, like so
Pull the tray of coconut balls out from the freezer and have ready to go nearby. They'll soften just in time for dessert
Serve and enjoy!