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Mario Batali's Surf and Turf Sliders

Mario Batali
Servings: 8 to 10
30 to 60 min

Flank Steak and Shrimp Sliders

  • Ingredients
  • step-by-step directions
Mario Batali's Surf and Turf Sliders
  • 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
  • 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. 
  • 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.
  • 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.
  • 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.
  • For the Spectacular Version: Steam the Chinese buns in a steamer basket for 2 to 3 minutes until warmed through. 
  • 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.
  • Toss the shrimp in the cornstarch, with a pinch of red chili flake, and shake off the excess.
  • 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.
  • 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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