Gourmet surf ’n turf: Grilled steak with black bean shrimp

Finish off Roger Mooking's dish with a hearty , healthy kale salad

Video: Spice up your kitchen with exotic surf and turf

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>>> spicing it up with an asian inspired surf and turf meal. chef roger's latest cookbook is everday exotic. good to see you.

>> good to see you, sir.

>> doing a little kind of surf and turf.

>> that's the idea. but we're focusing around black beans .

>> you call in your cookbook an ingredient obedient.

>> a lot of people are intimidated by ingredients. you don't know what to do with it. i'm going to teach you how to be the master of the ingredient.

>> listen to me.

>> fermented black beans or regular?

>> it's not regular beans that you know like mexican cuisine or some french cuisine . this is actually a soybean that's been cured and fermented. sometimes with ginger but always with salt.

>> how hard to find?

>> you can find them in any chinatown, supermarket. in canada where i live i see it in most supermarkets now. and it's really inexpensive. so we take these beautiful fermented black beans , basically chop them down, because it's quite salty and you don't want to have a big bite of salt on one. a little bit of oil in here. toast that up and you can already smell the aroam map

>> right.

>> it smells kind of like soy sauce . garlic, shallots, ginger. very simple. we want nice, fine dice so it breaks down. can you stir that up for me?

>> absolutely.

>> you're a pro at this.

>> that smells good.

>> i hear you can get busy in the kitchen.

>> i can.

>> the chilies.

>> are these spicy?

>> they're a little bit spice si. not as spicy as thai hot but they are above jalapenos, for sure. you have the sauce sauce. i'll do the white wine -- the red wine vinegar . rice wine vinegar, sorry.

>> and a little sugar?

>> a little bit of sugar, yeah. water. about half of that water i think will do the trick. because it's quite salty. we have fermented black beans and the soy sauce .

>> then you've got --

>> got those flavors. we've got cornstarch and water. you're going to let that bubble up. now very important when using cornstarch, al, it's got to boil to activate so that it starts breaking down.

>> and then we end up with something like this.

>> no, that's --

>> no, no, we don't.

>> no! what are you talking about?

>> the key ingredient.

>> okay. so this is just some shallots in the pan with a little bit of oil.

>> use whatever oil you like. i like a very neutral oil because i don't want to overtake the flavor. can you turn that down just a little bit. boiling is good, bubbling over, not so good.

>> not good.

>> shrimp.

>> this is shrimp peeled, deveined, tails off. and we're just going to saute this to get some of the flavors.

>> hopefully it cooks pretty quickly. we only got a minute left.

>> we're golden, okay. a minute. that's like forever in tv land .

>> yeah. you've never been on our tv.

>> okay so check this out. there's some of that sauce, right?

>> ooh.

>> take some of the sauce. add it in to there. you see that immediately start to come together. and we don't want to kill these ingredients so we're just going to add a little bit of green onion .

>> scallion.

>> yes, green onions . some chopped cilantro.

>> right. meantime you're grilling up a fillet?

>> yes, these are six or eight ounce filets. you take those. throw it on a plate.

>> uh-oh.

>> we'll have to go.

>> that's good.

>> top it and put it on.

>> you can put it on top.

>> thank you so much. still ahead, simple ways to give

Show transcript

TODAY recipes

updated 4/16/2012 4:55:46 PM ET

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Host of Cooking Channel's "Everyday Exotic" Roger Mooking shares his recipe for an elevated version of surf 'n turf with an Asian twist.

Recipe: Grilled steak with black bean shrimp and broccoli dust (on this page) Recipe: Kale salad (on this page)

More surf 'n turf recipes:

Recipe: Grilled steak with black bean shrimp and broccoli dust

Roger Mooking

Ingredients

For black bean sauce
1 teaspoon vegetable oil
1 shallot, minced
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup plus 1 tbsp fermented black beans, roughly chopped
1 red finger chili, minced
1/2 cup soy sauce
1 cup water
1/4 cup seasoned rice wine vinegar
1 tablespoon sugar
1 1/2 teaspoons cornstarch mixed with 1 tbsp water
2 cilantro stems, finely chopped
For black bean shrimp
1 tablespoon vegetable oil
1 shallot, minced
12 21/25 shrimp, shells removed, devained and roughly chopped
2 pieces of green onion, sliced
1/2 cup cilantro leaves, roughly chopped
For grilled steak
1 tablespoon vegetable oil
4 pieces 6-8 oz pieces of beef tenderloin (trussed, optional)
Pepper

Preparation

For black bean sauce
Heat the vegetable oil in a large sauté pan over medium to high heat. Add shallots, garlic and ginger, sauté until golden and tender. Add fermented black beans and chili, stir to incorporate. Add soy sauce, water, seasoned rice wine vinegar and sugar, stir.

Add cornstarch and water mixture to pan, stir and allow to thicken for 1 minute, then remove from heat. Add cilantro stems, stir and set aside.

For black bean shrimp
Heat oil in a small sauté pan. Once oil is hot, add shallots, sauté until tender. Add shrimp, and stir. Once shrimp is cooked, add black bean sauce. Stir the black bean shrimp and remove the pan from heat.

Add green onion and cilantro leaves, set aside until assembly.

For grilled steak
Preheat and lightly oil grill. Season steaks with pepper, place on grill, turning over half way through cooking. Cook until desired "doneness", remove from grill and allow to rest for 10 minutes before serving.

Serving Size

Makes 4 servings

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Recipe: Kale salad

Roger Mooking

Ingredients

1 bunch green kale
1/4 cup dried cranberry
2 Tbsp raisins
Juice of 1 meyer lemon
3 Tbsp extra virgin olive oil
1/2 cup grana padano parmesan cheese grated fine
Kosher dalt
Ground black peppercorns

Preparation

Bring a pot of water to the boil large enough to completely submerge kale. Prepare a large bowl with ice water and set aside. Place kale in water for approximately 4 minutes or until it turns bright green and the stalks become slightly softened. Transfer kale to ice bath and allow to cool fully. Transfer to a colander and allow to drain completely.

Once cool, remove leaves from stalks of kale. Chop the stalks crossways into small raisin sized pieces and transfer to a clean bowl. Chop the lives very fine using a sharp knife. Add raisins and dried cranberries and set aside.

Just before serving add remaining ingredients and toss gently with fingertips. Season to taste. Serve immediately.

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