Kobe Beef, Blackberry-Sage Pickled Oyster, Smoked Soy Yogurt, Tea Leaf Pico

Kobe Beef, Blackberry-Sage Pickled Oyster, Smoked Soy Yogurt, Tea Leaf Pico

YIELD 4 servings

INGREDIENTS

FOR THE BEEF:

  • ½ pound Kobe Beef sirloin, or best available
  • 2 shiso leaves

FOR THE SMOKED SOY YOGURT:

  • 2 tablespoons Greek yogurt
  • ½ teaspoon hickory liquid smoke
  • 1 teaspoon sweet soy sauce (ketsip manis)
  • Pinch of salt

FOR THE OYSTER PICKLE:

FOR THE TEA LEAF PICO:

  • 2 tablespoons ripe tomatoes, diced small
  • 1 teaspoon high-quality green tea
  • 1 teaspoon cilantro
  • Splash of freshly squeezed lime juice

 

PREPARATION

FOR THE BEEF:

1. Slice the steak horizontally and lightly pound.

2. Square off the beef to be 1×1 inch and keep refrigerated until ready to use.

FOR THE SMOKED SOY YOGURT:

1. Combine all ingredients until well incorporated.

FOR THE OYSTER PICKLE:

1. Bring the Pure Leaf tea, vinegar and sugar to a boil. Take off heat and cool to room temperature.

2. Pour the pickling liquid over the blackberries and oysters and refrigerate for 24 hours before use.

FOR THE TEA LEAF PICO:

1. Steep the green tea as directed.

2. Lightly chop the steeped tea and add to the tomatoes

3. Add the cilantro, a splash of lime and a pinch of salt. Stir gently.

 

ASSEMBLY

1. Lay the beef squares next to each other, season with salt and place on top of a half piece of shiso leaf.

2. Place the oyster in the center of the beef and roll.

3. Paint the top with the smoked yogurt.

4. Place the pico over the yogurt.