If you want to transform flat iron steak into a cornucopia of electrifying flavor, just look to Erik Lobner, executive chef at Hula Hulas in Hilo, HI, and this recipe for inspiration on how it’s done.
“This is a dish that was inspired and assembled from over the years of learning different cultural cuisines,” says Lobner, who used to chef at Urge Gastropub and Whiskey Bank in California. “I love this dish because it brings together my favorite flavors and combinations with the right amount of balance of salty and sweet.”
You’ll love the dish for the garlic-and-basil infused broth and meaty goodness.
Chef Erik Lobner’s Beef Satay With Coconut Curry Sauce and Sweet Soy Reduction
Makes 1 servings
30 minutes min.
1 hour min.
- For flat iron marinade: 4 oz flat iron steak; ½ cup soy sauce; ½ cup brown sugar; ½ cup water
- For coconut curry broth: 2 tbsp extra virgin olive oil; 1 tsp crushed red pepper flakes; zest of 1 lemon; 1 bay leaf; 1 ½ tbsp minced garlic; 1 ½ tbsp curry powder; 1 ¼ cup light coconut milk; 2 tbsp sugar; 1 ½ tsp salt; ½ cup chopped fresh basil leaves
- For sweet soy reduction: ½ cup granulated sugar; ½ cup soy sauce
How to make it