Veal Skirt Steaks with Asian Spices and Lobster Hash Cakes

Veal Skirt Steaks with Asian Spices and Lobster Hash Cakes

Recipe by Executive Chef David Burke, David Burke & Donatella Restaurant, New York, NY

Ingredients

  • 24 each or about 6 lb Outside veal skirt steak

Marinade:

  • 1/2 cup Soy sauce
  • 1/4 cup Orange juice
  • 1/4 cup Sesame oil
  • 2 Tbsp Sesame seeds
  • 2 Tbsp Minced ginger
  • 2 Tbsp Minced garlic
  • 2 Tbsp Chopped green onions
  • 2 Tbsp Chopped serrano or habanera peppers
  • 2 Tbsp Cracked black pepper

Lobster Hash Cakes:

  • 2-1/4 lb Large baking potatoes, peeled, grated
  • 12 oz Lobster meat (raw), chopped
  • 1/3 cup 2 oz Large shallots, finely chopped
  • 1-1/2 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 2 each Eggs, beaten
  • 3 Tbsp Clarified butter
  • 3 Tbsp Olive oil

Instructions

Marinade:

  1. Combine marinade ingredients in large non-reactive container. Add veal skirt steaks; turn to coat. Refrigerate, covered, 3 to 4 hours.

  2. Drain excess moisture from potatoes. Combine potatoes, lobster and shallots in large bowl; season with salt and black pepper. Fold in eggs.

  3. Shape lobster mixture into 24 equal-size cakes, flattening each to 2-1/2 diameter. Heat butter and oil in skillet until hot; fry lobster cakes in batches until lightly browned and potato and lobster is cooked through. Keep warm.
    Can be refrigerated; reheat when ready to use.

Grill 2 skirt steaks until medium doneness. Serve with 2 Lobster Hash Cakes.


VEAL CUTS – IMPS / NAMP

Foreshank – 312
Hindshank – 337
Osso Buco – 1312, 1337

Serving
Size:

12 servings