- Yield: 50 portions
Herb-Lemongrass Skirt Summer Rolls with Ponzu Sauce
Recipe courtesy of Ian Guthrie, Executive Sous Chef, Coral Bay Club (formerly Banquet Chef)
Ingredients
- Ingredients for herb-lemongrass marinade:
- lemongrass stalk - 4 ea., finely minced
- fresh lime juice - 4 cups
- water - 2 cups
- sweet chili sauce - 2 cups
- neutral oil - 1 cup
- tamari - 1 cup
- fish sauce - 1/3 cup
- hoisin sauce - 1/4 cup
- ginger - 1/4 cup, minced
- garlic cloves - 12 ea.
- packed cilantro - 4 cups (stem on)
- picked mint leaves - 2 cups, lightly packed
- picked basil leaves - 4 cups, lightly packed
- jalapeños - 2 ea., stemmed and seeded
- Ingredients for skirt steak:
- inside skirt steak - 12 lbs.
- Ingredients for ponzu sauce:
- tamari - 2 quarts
- bonito flakes - 8 oz.
- fresh lemon juice - 1 qt.
- rice wine vinegar - 2 cups
- mirin - 2 cups
- Ingredients for summer rolls:
- rice paper wraps - 100 ea.
- picked basil - 3 lbs.
- picked mint - 3 lbs.
- radish - 1 lb., fine julienned
- carrots - 3 lbs., fine julienned
- English cucumbers - 10 ea., seeded, fine julienned
- scallion tops - 100 ea., 4-inch piece (reserve bottoms for other applications)
- hoisin sauce - 2 quarts
Instructions
Procedure for herb-lemongrass marinade:
- With the back of a sturdy knife, beat and crush the stalks of lemongrass. Finely mince the lemongrass before adding to a blender.
- Add remaining ingredients to the blender and process until smooth.
- Reserve two cups of marinade to dress the cooked protein.
Procedure for skirt steak:
- Clean and gently score the skirt steak on both sides. This helps with marinade penetration and helps to keep the skirt from curling during cooking.
- Marinate for 2.5 hours, then gently scrape off excess marinade.
- Grill or cook on griddle until medium-rare. Let rest.
- Thinly slice with your knife angled down to further shorten protein strands and produce a wider slice.
- Pour the reserved marinade over sliced protein.
Procedure for ponzu sauce:
- Bring tamari to a boil. Add bonito flakes.
- Remove from heat, strain, and cool.
- Add the rest of the ingredients. Mix well.
To plate:
- Place a rice paper sheet in a large bowl of warm water until it just begins to soften, then transfer to a dinner plate or other rimmed flat surface.
- Place a large pinch of each herb in the center of the wrap to act as a base for the rest of the ingredients. This soft base helps to avoid sturdy vegetables poking holes or creating tears in the wrapper.
- Place small amounts of the other vegetables on the bed of herb salad.
- Place three strips of sliced skirt steak onto the wrap, then roll tightly.
- With a damp knife, gently slice wrap in half, then plate one whole and one halved roll.
- Serve with ponzu, hoisin, sweet chili, peanut sauce, or any other desired sauce.
Chef’s note: To add heat, fine-julienne hot peppers of your choice.
