From: Chef Tammy Huynh, Tamarine, Palo Alto, CA. Yield: 24 servings.
DRUNKEN STEAK:
Beef Top Blade (Flat Iron) Steaks, 6 oz. each. (IMPS/NAMP 1114D)
12 cups red wine
6 Tbsp. Dijon mustard
6 Tbsp. green peppercorns
2 Tbsp. chopped garlic
2 Tbsp. salt
SOY-BALSAMIC REDUCTION:
2 cups balsamic vinegar
1 cup soy sauce
1 cup sugar
FRUIT SALSA:
3 lb. quartered, stemmed strawberries
3 lb. diced peeled mangos
2 lb. diced peeled Asian pears
1/3 cup chopped cilantro
2 oz. diced red onions
1/3 cup lime juice
as needed, salt and pepper
ONION RINGS:
3 lb. Walla Walla or Vidalia onions, peeled
16 cups mirin
6 cups all-purpose flour
3/4 cup cornstarch
3 Tbsp. garlic powder
3 Tbsp. onion powder
1 Tbsp. black pepper
as needed, oil for deep-frying
For Drunken Steak: In blender, combine wine, mustard, peppercorns, garlic and salt. Blend until smooth. Transfer to non-reactive container. Add steaks, turning to coat. Marinate, refrigerated, at least 4 hours, or overnight.
For Soy-Balsamic Reduction: In heavy-bottomed non-reactive saucepan over medium heat, simmer vinegar and soy sauce until reduced to 1 1/2 cups. Add sugar and simmer five minutes. Let stand at room temperature until cool. Heat before using. Yields 1 1/2 cups.
For Fruit Salsa: In large bowl, combine strawberries, mangos, pears, cilantro, onions and lime juice. Season with salt and pepper. Yields 24 cups.
For Onion Rings: Cut onions into 1/4"-thick slices and separate into rings. In large bowl, toss onion rings and mirin together. Let stand for 1 hour; drain and refrigerate. In another bowl, combine flour, cornstarch, garlic powder, onion powder and pepper.
For Each Serving, To Order: Grill 1 beef steak 3-4 minutes on each side for medium-rare to medium. Let beef rest 3-4 minutes; while beef is resting, toss 6 onion rings in flour mixture to coat. Deep-fry in hot (350°F) oil about 3 minutes, or until golden brown and crisp. Drain on paper towels. Cut beef on slight angle into 1/4"-thick slices. Place 1 cup fruit salsa in center of plate; overlap beef slices around salsa, top with onion rings and drizzle with 1 Tbsp. soy-balsamic reduction.
