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Birch Wasabi Flat Iron Steak with Kimora Rice Cake & Butter Braised Carrots
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Birch Wasabi Flat Iron Steak with Kimora Rice Cake & Butter Braised Carrots

Course Main Course
Prep Time 30 minutes
Servings 6 servings
Author Student Chefs Alicia Decosse and Presley Kuharski, from Assiniboine College | Brandon, Manitoba

Ingredients

Canadian Beef Flat Iron Birch and Wasabi Glazed Steaks:

  • 6 5 oz PEI Certified Beef Flat Iron steaks
  • ¼ cup (60 mL) birch syrup
  • 1 tbsp (15 mL) wasabi paste
  • 1 tbsp (15 mL) tamari

Kimora Rice Cakes:

  • 2 cups (340 g) Dainty® Kimora Rice
  • 3 cups (710 mL) water
  • 4 cloves garlic microplaned
  • 4 tsp (20 mL) microplaned fresh ginger
  • ½ tsp (4 g) salt
  • 1 tbsp (17 g) Lactalis Salted Butter

Rice Cake Seasoning:

  • 1 ½ tsp (7 mL) fish sauce
  • 1 ½ tsp (7 mL) rice vinegar
  • 2 tsp (10 mL) sesame oil
  • 2 tsp (10 mL) sugar
  • 1 tsp (5 mL) salt

Rice Cake Breading:

  • 1 cup (145 g) corn starch
  • 3 eggs + ¼ cup 70 mL water
  • 2 cups (270 g) panko
  • 2 cups (475 mL) canola oil
  • Flakey salt for seasoning

Butter Braised Heirloom Carrots

  • 6 large heirloom carrots peeled
  • ½ cup (120 g) honey
  • 3 cups (710 mL) water
  • ½ cup (115 g) Lactalis Salted Butter
  • Zest and juice of 2 lemons
  • Salt and pepper to taste

Pickled Shimeji Mushrooms

  • 50 g Shimeji mushrooms
  • ½ fresh medium Thai red chili sliced thinly on a bias
  • 2 tsp (10 mL) ginger thinly sliced

Pickle Brine:

  • ¼ cup (60 mL) ponzu
  • ½ cup (120 mL) water
  • 2 tbsp (30 mL) honey
  • ½ tbsp (6 g) brown sugar
  • ¼ cup (60 mL) rice vinegar
  • 2 tsp (5 g) Seto Fumi Furikake

Siggi’s Yogurt Yum Yum Sauce

  • 1/3 cup (80 mL) mayonnaise
  • 1/3 cup (80 mL) Lactalis Natural Yogurt
  • 1 tbsp (15 mL) ketchup
  • ½ tbsp (10 mL) Mirin
  • ¾ tsp (3.5 mL) rice vinegar
  • 1 tbsp (15 mL) Sriracha
  • 2 tbsp (30 mL) melted Lactalis Unsalted Butter
  • ¼ tsp (1 g) garlic powder
  • ¼ tsp (1 g) ground ginger
  • ¼ tsp (1 g) smoked paprika
  • ¼ tsp 1 g onion powder
  • Pinch each of ground mustard pepper, salt

Pineapple White Miso Sauce

  • 1 tbsp (17 g) Lactalis Unsalted Butter
  • 1 garlic clove minced
  • 2 tsp (4 g) fresh ginger, minced
  • ½ fresh Thai red chili
  • 1 tbsp (15 mL) orange marmalade
  • 1 tbsp (15 mL) white miso paste
  • ½ tsp (2 g) turmeric
  • ½ tbsp (10 mL) sesame oil
  • ¾ cup (215 mL) pineapple juice
  • 3 tbsp (55 mL) honey
  • Slurry: 1 tbsp 9 g cornstarch + 1 tbsp (18 g) water

Microgreens Garnish

  • Assorted microgreens such as pea beet or radish

Instructions

Flat Iron Steak & Birch Wasabi Glaze:

  • Trim and portion steaks to 5 oz. Season with salt and pepper; refrigerate. Whisk glaze ingredients in a small bowl. Ten minutes before serving, heat oil over high heat and sear steaks ~2 minutes per side, brushing with glaze. Cover with foil and rest for 5 minutes.

Kimora Rice Cake:

  • Combine rice, water, ginger, garlic, salt, and butter in a medium saucepot. Cover, boil, then simmer for 15 minutes. Mix seasoning in a bowl. Once water is absorbed, stir in seasoning. Transfer to plastic-lined sheet pan, press to ½ inch thickness with wet hands, and freeze for 5 minutes. Prepare egg wash, cornstarch, and panko. Cut chilled rice into six 3.5-inch circles. Bread: cornstarch → egg → panko. Fifteen minutes before serving, heat oil over medium-high and fry until golden. Drain on wire rack and sprinkle with flakey salt.

Butter Braised Heirloom Carrots:

  • Peel and trim carrots. Cut into 3-inch sections, then slice diagonally into triangle prisms. Melt butter in saucepan, sauté carrots 1–2 minutes. Add braising ingredients, boil, then cover and simmer 30–40 minutes until fork-tender and glazed.

Pickled Shimeji Mushrooms:

  • Separate mushrooms into bundles or stems. Whisk brine ingredients in a bowl, add mushrooms and remaining ingredients. Cover and set aside to pickle.

Pineapple Miso Sauce:

  • Combine all ingredients (except slurry) in saucepot. Simmer 5 minutes, strain into clean pot. Bring to simmer, whisk in slurry, and simmer 5–10 minutes until thickened.

Black Sesame Crisps:

  • Toast sesame seeds until fragrant; set aside. Melt sugar and honey over low heat, stirring until dissolved. Add seeds and mix to coat. Pour onto silicone mat, cover with another mat, and roll thin. Cool completely and break into pieces.

Yogurt Yum Yum:

  • Sauce Whisk all ingredients, place in squeeze bottle and refrigerate.

Plating:

  • Spoon pineapple miso sauce off-center and tap to splatter. Cut rice cakes into half circles; place one flat on sauce, one upright at 90°. Squeeze Yum Yum sauce in front. Slice steak thinly and fan over flat rice cake. Stand 3 carrots behind. Add 4 Yum Yum dots to connect rice cakes. Nestle mushrooms between cakes. Garnish with shoots and sesame crisp.

Notes

**Chef’s Notes:
  • Buying local honey keep the bees here and our Canadian crops growing. Maple syrup can be substituted for birch syrup. This can be made gluten free with gluten free panko and substituting tamari + pineapple juice for the ponzu.Grown, produced or raised in Canada.