Asian-Infused Sirloin With Five Spice Roasted Tomatoes
by Victor Matthews, Chef , Black Bear Restaurant, Green Mountain Falls, Colo.
- 2 (10-ounce) Certified Piedmontese sirloin steaks
- 1 teaspoon minced onion
- 1 teaspoon minced garlic
- 1 teaspoon rice wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon Chinese five-spice powder
Marinate steaks overnight in sealed plastic bag.
When ready to cook, preheat oven to 400°F. Remove steaks from marinade and season with salt. Heat an oven-safe pan over medium-high heat. Sear steaks in the hot pan on both sides, then transfer to the oven and cook for an additional 4 to 6 minutes. Remove the steaks from the oven and let rest for 5 minutes before slicing. (Alternatively, steaks could be grilled. Grill steaks over high heat for about 4 minutes on each side for medium-rare.)
- 5 Roma tomatoes, halved lengthwise
- ½ teaspoon salt
- Heavy pinch sugar
- Heavy pinch Chinese five-spice powder
Place tomatoes in a roasting pan and season with salt, sugar, and five-spice powder. Roast in a 400°F oven for 15 to 20 minutes, until tomatoes are soft.
- 1 pound udon noodles
- 2 tablespoons peanut oil
- 1 tablespoon slivered garlic
- 1 tablespoon slivered ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 green onions, sliced
Poach udon noodles in water until al dente, then drain.
Heat a wok or skillet over medium heat. Add peanut oil, garlic, and ginger. Stir until lightly toasted. Remove from heat and add udon noodles, soy sauce, honey, and green onions. Toss together and twirl onto plate. Top with roasted tomatoes and sliced steak.