Photography recipe
Fotografía Chef Signature Chef

METHOD

 

BEEF

  1. Trim the fat around the steak.
  2. Cut the steak in one diameter and slice it 1cm wide.
  3. Marinade the pieces and portion 50 g each on skewers.
  4. Grill on a charcoal grill.

MARINADE

  1. Combine all the ingredients (except the liquids) in the robot coupe.
  2. Emulsify the liquids (one at a time) until...

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METHOD

 

BEEF

  1. Trim the fat around the steak.
  2. Cut the steak in one diameter and slice it 1cm wide.
  3. Marinade the pieces and portion 50 g each on skewers.
  4. Grill on a charcoal grill.

MARINADE

  1. Combine all the ingredients (except the liquids) in the robot coupe.
  2. Emulsify the liquids (one at a time) until reached smooth consistency.

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Ingredients 4 persons
  • BEEF
  • 1 kg sirloin steak
  • MARINADE
  • 500 g white miso
  • 130 g roasted garlic
  • 175 g chipotle puree
  • 200 ml rice vinegar
  • 100 ml mirin
  • 10 ml sesame oil
  • 30 ml yuzu juice
  • 100 ml truffle oil
  • 50 g tahini paste.
Recipes. The Cook & Chef Institute