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Veal Skirt Steaks with Asian Spices and Lobster Hash Cakes



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24 ea. outside veal skirt steak, about 6 lb.
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
2-1/4 lb. large baking potatoes, peeled, grated
12 oz. lobster meat (raw), chopped
1/3 cup large shallots, finely chopped, about 2 oz.
1-1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 ea. eggs, beaten
3 tbsp. clarified butter
3 tbsp. olive oil


  1. 1
    Combine marinade ingredients in large non-reactive container. Add veal skirt steaks; turn to coat. Refrigerate, covered, 3 to 4 hours.
  2. 2
    Drain excess moisture from potatoes. Combine potatoes, lobster and shallots in large bowl; season with salt and black pepper. Fold in eggs.
  3. 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.
  4. 4
    Can be refrigerated; reheat when ready to use.
  5. 5
    Grill 2 skirt steaks until medium doneness. Serve with 2 Lobster Hash Cakes.


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


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preparation methods
cuisines North & South American, Other North American
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