What was supposed to be one day of sampling (of whatever I found in the store) ... turned into two days of sampling a juicy, melt in your mouth, delicious strip steak that I marinated (recipe below). The steak paired perfectly with two red wines I selected for sampling - Imagery Pinot Noir and Imagery Cabernet.
TFM had a great recipe for the marinade:Shoyu Steak Marinade
1 part Mirin
2 parts Haku Shoyu Whiskey Barrel Aged
ie. for 4 NY strip steaks:
1/3 c. Mirin
2/3 c. Shoyu Whiskey Barrel Aged
Marinate the steak from 4 hours to overnight.
The marinade and strip steak received rave reviews from customers and my TFM co-workers. I wish I could have eaten the steak and drank the wine all afternoon with my customers. But, the best I could do was have it for dinner Sunday night.
FYI -
1. I found marinating overnight to be too much. 4 to 6 hours would be perfect.
2. Let your steak(s) come to room temperature before you cook them.
3. Pat the steak(s) dry before cooking them.
*****
Another recipe using Haku Shoyu Whisky Barrel Aged is this salad dressing from TFM.
Shoyu Citrus Vinaigrette
3 Tbl. Haku Shoyu Whiskey Barrel Aged
1 tsp. lemon zest
2 Tbl. fresh lemon juice
1/4 tsp. pepper
1/4 c. extra virgin olive oil
In a medium bowl, whisk together first 4 ingredients. Slowly stream in oil, whisking constantly until thickened.
Of course you can use any salad fixings you like, or have on hand. However, as an FYI - TFM's salad mix was:
5 oz. container Butter Lettuce
1 small fennel bulb, thinly sliced
1/4 c. radishes, thinly sliced
1/4 c. shaved Parmesan
1 Tbl. chives, thinly sliced
I prepared this recipe at home, not at the store. Also, I'm sure all the culinary experts in the world would die, but I put all vinaigrette ingredients in a jar and shook.
*****
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