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
Prep time
30 minutes min.
Cook time
1 hour min.
Ingredients
- 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
Combine all ingredients for marinade. Add to steak, toss and cover for 30 minutes.
Get working on the broth. In a sauce pot, on medium-high heat with extra virgin olive oil, sauté garlic, chili flakes, lemon zest, and bay leaf. Once sautéed and soft, deglaze with coconut milk and lower heat to medium-low. Let reduce by a quarter. Add remaining ingredients. Blend until smooth.
Make the sweet soy reduction. Add sugar and soy sauce to a sauce pot, on medium heat, whisk together until sugar dissolves. Lower heat to a low simmer, whisking occasionally until consistency turns to a syrup (you can check with a spoon; if the liquid coats, it's done). Let cool.
Remove steak from marinade and discard liquid. Turn grill to high heat and grill on both sides for three minutes each. Drizzle with coconut curry broth and sweet soy reduction.
