Veal Skirt Steaks with Asian Spices and Lobster Hash Cakes

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prepare

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serves

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

Combine marinade ingredients in large non-reactive container. Add veal skirt steaks; turn to coat. Refrigerate, covered, 3 to 4 hours.
2

Drain excess moisture from potatoes. Combine potatoes, lobster and shallots in large bowl; season with salt and black pepper. Fold in eggs.
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

Can be refrigerated; reheat when ready to use.
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

preparation methods	Grill & BBQ, Marinate
Meals/Courses	Entrees
cuisines	North & South American, Other North American