Chef Pam Smith Island Grassfed Strip Steak Sizzle Sticks
- Prep time 45Min
- Cook time 40Min
- Technique Grill
- Meat Beef
- Cut Striploin
- Serves 4
with charred pineapple salsa, cilantro leaves, and sriracha
Ingredients
Citrus-Ginger Glaze
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons citrus spice seasoning, plus more to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- Sriracha, to taste
Roasted Sweet Potato, Mushroom, and Kale Hash
- 2 large sweet potatoes, peeled and cut into 1-inch cubes, about 2 cups
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Creole seasoning or kosher salt and black pepper, to taste
- 1 cup quartered crimini mushrooms
- ½ red onion, diced, about 1 cup
- 1 red bell pepper, diced, about 1 cup
- ¼ cup sliced scallions
- 2 cloves garlic, chopped
- 1 tablespoon chili-lime seasoning
- 2 cups shredded, stemmed kale, “massaged” in olive oil and kosher salt
Charred Pineapple Salsa
- ½ ripe golden pineapple, peeled, cored, and sliced
2 tablespoons chili-lime seasoning - ¼ cup lime juice
1/4 cup freshly squeezed orange juice
1 red bell pepper, small diced, about 1/2 cup - ¼ cup finely diced shallots or red onion
- ½ jalapeno pepper, seeded, stemmed and minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
1 teaspoon Creole seasoning - ¼ cup chopped cilantro
- ½ teaspoon cinnamon or chai spice
- Splash coconut rum, optional
Steak Sizzle Sticks
- Two 10- to 12-ounce Aussie Grass Fed Striploin Steaks
Four 8- to 10-inch wood skewers, soaked in water - 2 teaspoons Creole seasoning
- Olive oil, as needed
- Cilantro leaves (optional)
- Sriracha (optional)
Method
Citrus-Ginger Glaze:
- Whisk the ingredients together. Set aside.
Roasted Sweet Potato, Mushroom, and Kale Hash:
- Heat two heavy sheet pans in a 400°F oven.
- Toss the sweet potato cubes in 1 teaspoon of the oil and ½ teaspoon of the Creole seasoning. Spread them onto the hot sheet pan.
- Repeat with the mushrooms, oil, and Creole seasoning, adding them to the second pan. Roast both vegetables for 15 minutes, or until tender and browned.
- Add the remaining 1 teaspoon of the oil to a large skillet over medium-high heat. Add the red onions and peppers and sauté until tender and lightly golden, 5 to 6 minutes.
- Add the scallions, garlic, chili-lime, and remaining 1 teaspoon of the Creole seasoning and sauté an additional 30 seconds.
- Add the roasted sweet potatoes and mushrooms and massaged kale, sautéing until the kale is just wilted. Hold warm.
Charred Pineapple Salsa:
- Preheat a grill or broiler on high.
- Sprinkle the pineapple slices with the chili-lime spice. Grill or broil till charred; cool and dice.
- Mix the diced pineapple with the remaining salsa ingredients; adjust seasoning to taste, adding cinnamon or chai spice and coconut rum, if desired.
Steak Sizzle Sticks:
- Trim any excess fat from the strip steaks. Cut each steak lengthwise into two long strips and then cut across each piece four times, making five equal-sized chunks from each long strip.
- Place the cut steak in a bowl and toss in ½ cup of the Citrus-Ginger Glaze. Marinate for an hour or more.
- Skewer 5 chunks of steak on each presoaked skewer uniformly, touching but not tightly packed onto skewer.
- Season all four sides of skewered steak with 1/2 teaspoon of the Creole seasoning. Heat a cast-iron grill pan over medium-high heat. Add oil to the pan and then place the skewers on the pan. Sear for 2 minutes, until the meat is pulling away from the pan. Gently roll to the next side, brush with more Citrus-Ginger Glaze, and repeat with the other sides. Brush again with the glaze.
- To serve, mound about 1 cup warm Sweet Potato Hash into the center of each bowl.
- Top with a glazed steak skewer. Drizzle with additional glaze. Garnish with Charred Pineapple Salsa, cilantro leaves, and sriracha (if desired).
