4 - 6 servings
1 hour 45 minutes
Chef Heidi Allison
1 Prime Rib Eye Steak (approximately 1 lb)
1 pound Chicken Thighs, skinless and boneless, pounded to ¼-inch thickness and cut into 2–inch strips
1 bunch Asparagus Spears, cut into 3-inch pieces
1 Maui Onion, cut into 1/4-inch slices
2 tablespoons Vegetable Oil (I prefer grape seed oil)
Kosher Salt and black pepper
4 tablespoons Soy Sauce (Do not substitute light or ''sodium reduced'' soy sauce)
4 tablespoons Veal Stock (see notes below)
4 tablespoons Sesame Seed Oil (toasted, or "dark" sesame seed oil)
2 tablespoons White Sugar
1 tablespoon Minced Garlic, plus 1 teaspoon
2 teaspoons Freshly Ground Black Pepper
1 teaspoon Ch'ongju (Korean Rice Wine) or vermouth
Place the steak into the freezer for 15 minutes, and then slice into 1/4-inch slices (Chilling the meat makes it easier to cut it into thin slices. Prepackaged thin sliced meat can also be purchased in Asian markets.)
In a pot, add 1 heaping tablespoon of Aromont's veal demi glace paste to 1 cup of warm water and heat on medium heat, stirring constantly, till dissolved. Simmer for 1 minute. Add the remainder of the ingredients to the warm veal stock to make the marinade.
Place the meat in a single layer in a dish and pour half of the marinade over the meat. Mix to coat and put back in a single layer. Cover with plastic wrap and set aside. In another dish, lay the chicken slices in a single layer and pour the remainder of the marinade over the meat; mix to coat and replace meat in a single layer. Cover with plastic wrap. Place steak and chicken in the refrigerator for at least one hour to marinate.
Mix the asparagus with oil to coat and sprinkle with salt and black pepper. Remove the meats from the refrigerator and set aside. Spray the portable, tabletop electric grill with nonstick vegetable oil to coat the grill and heat on high setting for 10 minutes. Place the asparagus on the grill and heat for 3-4 minutes or until grill marks emerge, then turn over. Place the chicken and meat slices on the grill and cook until grill marks emerge and juices appear on the surface of the meat (about 1-2 minutes), then turn over. (Tip: do not move the meat once it hits the grill until it's time to turn it over or you will lose a lot of the flavor that develops during the caramelization process).
You'll get the best results using a concentrated stock. I recommend using Aromont's Classical French Veal Demi Glace if you don't have 10 hours and the veal, onions, carrots, beef broth and roasted bones you'll need to make a rich, homemade brew. The veal paste really makes a big difference in the taste of the cue.