Tag Archives: Asian

Asian Steak


If I was forced to cook only one cuisine for the rest of my life, it would hands down be French food. It’s rich, it can be deceptively simple, and to me it’s the most comforting. The BF would heartily disagree. Whenever I make anything even remotely Asian-inspired he’s over the moon about it, but it happens to be my least favorite type of food. It’s a CONSTANT source of arguments between us, and the one hurdle we must face in our relationship.

Ha. Ha.

So this one’s for him! On this, our two year anniversary. Thanks for willingly putting up with me for 730 days.

On the menu:
Asian Steak
Serves 2

2 1-lb. steaks, 1 inch thick (any cut that fits those size perameters will do)
2 Tbsp ground coriander
2 Tbsp honey
6 Tbsp soy sauce
3 Tbsp olive oil plus 2 Tbsp, divided
3 cloves of garlic, halved

In a large bowl, whisk together the coriander, honey, soy sauce, and 3 Tbsp of olive oil. Rub the steaks all over with the halved garlic and then add the garlic to the bowl with honey mixture. Put steaks in the bowl and cover with honey mixture. Refrigerate for at least an hour, or let sit out at room temperature for around 45 minutes before cooking.

Once marinated, heat 2 Tbsp of olive oil over medium/high heat in a large skillet. Sear steaks on either side for 3 minutes. Lower the heat and finish cooking over medium heat for 10 minutes on each side.

Let rest for at least 15 minutes before serving alongside white rice with a splash of soy sauce if you like.

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Sesame Crusted Tuna

This meal is my idea of a pleasant surprise, meaning I had set aside an hour to cook dinner on Sunday and SURPRISE it took me 15 minutes. Also in my list of pleasant surprises: finding out my new sky-high heels are actually comfortable, and realizing I did not, in fact, drink all the wine in the house when I’m dying for a glass at 11am 5pm on a Saturday.

On the menu:
Sesame crusted tuna over arugula with ginger soy dressing
Serves 2

2 tuna steaks (around 1/2 pound each)
4 Tbsp sesame seeds
1/4 tsp salt
2 Tbsp olive oil
1 bunch of arugula (this is the bed if greens for your tuna so use as much as you like)

Dressing:
1 clove garlic, minced
1/4 tsp powdered ginger (or 1/4 tsp fresh ginger root, minced)
2 Tbsp olive oil
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp honey
2 Tbsp water

With a paper towel, pat tuna steaks dry of any residual moisture. In a flat, shallow dish, pour sesame seeds in an even layer. Add salt and combine. Dredge tuna steaks in the sesame seeds so the steaks are coated on both broad sides AND the edges. In a medium sized skillet, heat the olive oil over medium heat. Sear each steak for around 60 seconds on each side, including the edges (use tongs for this part). Remove from heat and let sit for 1 to 2 minutes before serving (yes, the inside will be raw and no, you won’t get sick from it).

Whisk all ingredients for dressing in a small bowl. Heat in microwave for 1 minute so the honey melts a bit. Whisk again. Plate arugula over 2 plates, pour half the dressing over the greens, plate the tuna on top of the greens, and then top with remaining dressing.

NOTE: This recipe takes about 15 minutes from start to finish, a tiny bit longer if you’re slow in mincing the ingredients for the dressing. The clean up is minimal, the presentation is impressive, and the leftovers (should you have any…) are divine. Eat it cold so you’re not the smelly office girl.

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Roy’s Hawaiian Fusion

Sometimes I wish I could carry you kids around in my pocket so you could have a real bird’s eye view of my meals. Some are really sad and would make you feel like a chef extraordinaire for frying up a grilled cheese; others would have you drooling. Earlier this summer I went to San Diego and ate the best.Mexican.I.have.ever.tasted. Hoooly mackerel. After a 3 hour drive back from LA, the only words I could utter were, “El Cotixan?” Alas, I did not take any pictures.

What I did take pictures of was an incredible Hawaiian fusion meal enjoyed while overlooking the marina on my last, blissful night in town. Roy’s has locations all across the country but I like to think the one in San Diego is more authentic because of its proximity to Hawaii. And the fact that I ate the meal with a Hawaiian.

Hawaiian Style Misoyaki Butterfish Hong Kong with Sizzling Soy Vinaigrette

Roy’s Hawiian Fusion Cuisine, San Diego Waterfront, California. The menu at Roy’s combines Asian cuisine with a Hawaiian influence, serving up delicious, warm, homey cuisine. Roy Yamaguchi opened the first restaurant in Honolulu and now has 31 locations all over the country, and the world. I don’t usually cover giant chain restaurants, but this one was worth the write-up.

On the menu:
Wood Grilled Szechwan Spiced Baby Back Pork Ribs with Mongolian BBQ Sauce
Hawaiian Style Misoyaki Butterfish Hong Kong with Sizzling Soy Vinaigrette
Shellfish Platter
Pineapple Upside-Down Cake

Shellfish Platter

The Verdict: Oh hello spicy sweet delicious tender juicy beautiful meal. The ribs fell off the bone and were perfect with a sesame seed crunch. The butterfish was reminiscent of Nobu’s black cod, the shellfish platter boasted fat lobster and shrimp, and even the cocktails were rich and delicious. Everything on the table was rich but never heavy, and the view was just spectacular; a cherry on the sundae. By the time the warm made-to-order cake came, you could’ve given me a pillow at the table and I would’ve taken a nap right there, full and happy and already missing sunny California.

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