TIM Hurtley e-mailed a request for a Moana Hotel flank steak recipe. Flank steak beefs up
Veranda buffet"We've been trying to locate a recipe for a dish served at the Veranda Restaurant at the Sheraton Moana Hotel. We had it a couple of weeks ago.
"It was served on the (evening) buffet. It was flank steak in a kind of sour cream sauce (but it was not beef stroganoff, I don't think) and it was surrounded by piped mashed potatoes."
The dish is featured on the Veranda's buffet, which offers isle-inspired specialties accompanied by entertainment from 5 to 11 p.m. Price is $21.95 per adult and $13.95 for child.
Black bean clams, garlic-baked mussels and dim sum also top the menu, which includes soups, salads, a bread board, fresh fruits and desserts.
The marinated flank steak recipe comes courtesy of executive chef Daniel Delbrel, a familiar face on Hawaii's culinary scene. He has served at Le Soleil restaurant at Mauna Lani Bay Hotel and Bungalows, and at Princeville Resort. Born and trained in France, Delbrel joined the Moana in August 1996.
The entree features a Korean-style marinade, sauteed fresh mushrooms and a sauce laced with brandy and sour cream.
Grilled marinated flank steak
with mushrooms, brandy and
black peppercorn sauce2 pounds flank steak, trimmedCombine Kay kal-bi marinade ingredients. Marinate flank steak in 2 quarts marinade overnight in refrigerator.
8 ounces white mushrooms, sliced (2-1/2 cups)
2 cloves garlic, crushed and minced
1 teaspoon oil
Garlic mashed potatoes (see recipe below)
Kay kal-bi marinade:
4 cups water
2 cups soy sauce, Aloha brand preferred
1 teaspoon sesame oil
1 teaspoon vegetable oil
8 ounces sugar (1 cup plus 2 tablespoons and 2 teaspoons)
1 tablespoon peeled and sliced ginger
1 tablespoon sliced green onion
1 teaspoon roasted, crushed sesame seeds
Coarsely ground black pepper to taste
1 teaspoon oil
1/2 cup finely chopped onion
1/3 cup finely chopped carrots
6 cloves garlic, unpeeled
3 tablespoons cracked black peppercorns
3/4 cup brandy
1 cup white wine
8 ounces brown gravy, beef preferred (about 1 cup)
1 teaspoon dry tarragon
1 pinch EACH dry thyme and bay leaves
6 ounces heavy cream (about 3/4 cup)
6 ounces sour cream (about 3/4 cup)To make brandy and black peppercorn sauce: In heavy skillet, heat oil; saute onions and carrots. Add garlic and peppercorn. Deglaze with brandy, then reduce until dry. Add white wine, then reduce again until dry. Add brown gravy and herbs; simmer 15 minutes. Strain through a fine sieve. Bring to a boil, then add heavy cream, simmer and reduce 20 minutes or until thick. At the last minute add sour cream, bring to a fast boil and use immediately.
Grill marinated flank steak to desired doneness.
In saute pan, heat the 1 teaspoon oil, add the 2 cloves garlic and saute until fragrant. Add mushrooms and saute slightly.
To assemble: Slice against the meat grain for tenderness. Arrange meat and mushrooms in serving dish and pour 2 cups brandy/peppercorn sauce over. Serve garlic mashed potato on the side. Makes 8 servings.
Garlic mashed potatoes
1 pound potatoesSteam potatoes with skin on. Peel and mash the cooked potatoes. Add remaining ingredients. Makes 8 servings, each 1/3 cup.
1/4 cup milk
2 tablespoons butter
2 tablespoons roasted garlic puree or to taste
1 teaspoon salt
1/4 teaspoon pepper
