WEEKDAYS 1e|12c|p

Mario Batali's Surf and Turf Sliders

Marios Spectacular Surf N Turf
Flank Steak and Shrimp Sliders
skill level
Easy
time
30-60min
servings
8 to 10
cost
$
Contributed by :
These simple, special, and spectacular surf and turf sliders are a quick, yet elegant, week night meal. Choose whichever version you prefer.
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ingredients
  • For the Simple Version:
  • 1 1/2 pounds Flank Steak
  • 1/2 cup Soy Sauce
  • 1/3 cup Brown Sugar
  • 4 Garlic cloves (minced)
  • 1/2 White Onion (grated)
  • 1 tablespoon Sesame Oil
  • 1/4 cup Rice Wine Vinegar
  • 1 1-inch piece of Ginger (box grated)
  • 3 Scallions (sliced; white parts only; reserve the greens for garnish)
  • For the Special Version:
  • 1 head Butter Lettuce
  • outer leaves removed and rinsed
  • 1 cup Cabbage Kimchi (sliced into 1/2-inch strips)
  • 1/3 cup Shredded Carrots
  • 1/4 cup Rice Wine Vinegar
  • 1 tablespoon Sugar
  • 1/3 cup Scallions (green parts; sliced thinly)
  • 1 tablespoon Sesame Seeds (toasted)
  • For the Spectacular Version:
  • 2 pounds Rock Shrimp (or shellfish of choice)
  • 1/3 cup Corn Starch (for dusting)
  • 2 tablespoons ground Red Pepper Flake
  • 1 Red Fresno Chili (sliced into thin rounds)
  • 1/2 White Onion (sliced thinly)
  • Ginger (2-inch piece; grated)
  • 2 Garlic cloves (minced)
  • 1/4 cup Rice Wine Vinegar
  • 1 package Chinese Buns
  • Vegetable Oil
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 White Onion (grated) 
    1/2 cup Soy Sauce
    1/3 cup Brown Sugar 
    4 Garlic cloves (minced) 
    1 tablespoon Sesame Oil 
    1/4 cup Rice Wine Vinegar 
    1 1-inch piece of Ginger (box grated)
    3 Scallions (sliced; white parts only; reserve the greens for garnish)
    For the Simple Version: Combine the grated onion, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, and scallions and whisk to combine. 
  • 2
    1 1/2 pounds Flank Steak
    Add the flank steak and marinate for a minimum of 30 minutes but preferably over night. Cover with plastic wrap and keep in the fridge. Pull out of the fridge 30 minutes prior to use.
  • 3
    Oil
    Scrape off the aromatics and drizzle the steak with oil. Place a cast-iron pan on medium-high. Carefully lay the flank steak in the pan and sear until deep brown, about 3 to 4 minutes per side. Remove to a cutting board and let rest at least 10 minutes. Slice thinly across the grain and serve with a sprinkling of sliced green scallions.
  • 4
    1 head Butter Lettuce, outer leaves removed and rinsed
    1/3 cup Shredded Carrots 
    1/4 cup Rice Wine Vinegar 
    1 tablespoon Sugar 
    1 cup Cabbage Kimchi (sliced into 1/2-inch strips)
    1/3 cup Scallions (green parts; sliced thinly)
    1 tablespoon Sesame Seeds (toasted)
    For the Special Version: Separate the butter leaf lettuce leaves, using primarily the smaller, interior leaves. Toss the carrots in 1/4 cup of rice wine vinegar and a tablespoon of sugar. Arrange on a platter and scoop in about 2 tablespoons of sliced steak and top with a pinch of kimchi, shredded carrots and scallions (just enough to garnish). Sprinkle each cup with the toasted sesame seeds.
  • 5
    1 package Chinese Buns
    For the Spectacular Version: Steam the Chinese buns in a steamer basket for 2 to 3 minutes until warmed through. 
  • 6
    Vegetable Oil
    1/2 White Onion (sliced thinly)
    Heat the pan over medium-high heat and add about 2 tablespoons of oil. Add in the onion and cook for 3 to 4 minutes, just until the onions are slightly softened.
  • 7
     2 pounds Rock Shrimp (or shellfish of choice)
    1/3 cup Corn Starch (for dusting)
    2 tablespoons ground Red Pepper Flake
    Toss the shrimp in the cornstarch, with a pinch of red chili flake, and shake off the excess.
  • 8
    2 Garlic cloves (minced)
    1/4 cup Rice Wine Vinegar
    Ginger (2-inch piece; grated)
    1 Red Fresno Chili (sliced into thin rounds)
    1 tablespoon Sugar
    Add in the garlic and fresno chile, and cook for one minute longer and then add the shrimp. Deglaze with rice wine vinegar. Cook for 30 seconds, add in the scallions and ginger and then take off the heat.
  • 9
    Carefully remove a steamed bun from the steamer and layer in the lettuce, flank steak, kimchi and garnishes along with a spoonful of the rock shrimp, making sure to include some of the sauce. Close the buns and serve.
 
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