Recipe
Grilled Steak Tataki
Prime steak, grilled rare, with truffl e teriyaki,
served with a shiitake mushroom salad
Recipe yields 4 servings
Steak:
4 each of 4 ounce prime strip steak, or choice beef tenderloin
(scallopini cut ¼ to ½ inch thick)
2 tablespoons olive oil
4 tablespoons Sambal chili paste
salt & fresh cracked black pepper
In a small mixing bowl add oil, Sambal & blend, add steaks,
season with salt & pepper and coat thoroughly.
Marinate for an hour.
Truffl e Teriyaki Sauce
4 ounces Kewpie or Hellman’s mayonnaise
2 ounces teriyaki sauce
1 teaspoon sesame oil
2 teaspoons truffl e oil
1 tablespoon rice wine vinegar
1 tablespoon Mae Ploy sweet chili sauce
1 tablespoon Sambal chili paste
Salt to taste
In a small mixing bowl combine all ingredients and mix well,
season with salt to taste. The salt will enhance the truffl e fl avor.
Place into a small squirt bottle and put aside.
with a ginger lime dressing
Prepared by
Executive Chef Robert Plesh
Pink Elephant, Boca Grande
Photo By Matthew Gutman
(See more of this recipe on
page 82)
16 GASPARILLA MAGAZINE • November/December • 2021