Chaliapin Steak

Chaliapin Steak (serves 2)

(1) Marinade
2 sirloin steaks, cross hatched and pounded to 1/2 inch thickness
1 large onion, minced
Salt and pepper

Marinade Method: marinate the steak with onion for 30 minutes, remove the onions into a separate bowl and season the steak with salt and pepper

(2) Steak, Red Wine Gravy
2 marinated steak
1 tbsp canola oil
2 tbsp butter
1/4 cup (60ml) red wine
1 tbsp soy sauce
1 teaspoon cornstarch (or potato starch)

Steak Method: heat a pan on medium high heat. Once hot,add oil and sear the steaks 2 1/2 minutes, flip and add butter and cook for another 2 minutes. Remove the steaks from heat and place on a plate and let rest.

Red Wine Gravy Method: Turn heat down to medium, and add red wine. Cook for 2 minutes until it softly sizzles (indicates that the alcohol has evaporated). In a small bowl combine soy sauce and corn starch to make a slurry. Add into the pan and cook for a minute or until thickened. Remove from heat and place the red wine sauce into a bowl for serving.

(3) Caramelized Onion
1 tbsp butter
Steak drippings from rest
Reserved onions from marinade

Caramelized Onion Method: Heat clean pan on medium heat and add drippings from the resting steaks, 1 tablespoon of butter and all of the onions. Cook on medium heat until softened and caramelized, around 9 minutes.

(4) Assembly
Cooked rice
Pickled plums, seed removed and mashed into a paste
Green onions, sliced thin

Assembly Method: combine rice and pickled plum paste together, place the steak on top, followed by the gravy, caramelized onions, and green onions

*please note the recipe Instacart list does not have Umeboshi (pickled plum) but you can find it at large asian grocery stores!