From: Chef Skyler Watchorn, Seasons at Rose Creek, Fargo, ND. $1,000 First Prize Winner in the Entree Category of the Peanut Advisory Board 2008 Chef Recipe Contest. Yield: 24 servings.
2½ cups pineapple juice
2 cups creamy peanut butter
1 cup soy sauce
¼ cup ginger, fresh grated
¼ cup Spanish onion, minced
½ cup sesame oil
3 Tbsp. lemon juice, fresh-squeezed, and zest,
2½ Tbsp. lime juice, fresh-squeezed, and zest
⅔ cup garlic, fresh, minced
⅓ cup peanut oil
Asian Peanut Vinaigrette:
1½ cups red wine vinegar
¾ cups soy sauce
¾ cups honey
3 Tbsp. onion powder
3 Tbsp. garlic powder
1 cup creamy peanut butter
3 Tbsp. fresh basil, chiffonade
1 Tbsp. thyme, fresh, chopped
1 Tbsp. ginger powder
2 cups sesame oil
1½ tsp. cayenne pepper, ground
24 10-oz. ribeye steaks, trimmed
Asian Peanut Slaw:
15 lb. Napa cabbage, finely shredded
3¼ lb. red bell pepepr, 1/8" julienne
3¼ lb carrots, shredded
1½ lb. red onion, 1/8" julienne
1½ cups cilantro, fresh, chopped
1¾ lb. sugar snap peas, 1/8" bias sliced
1 cup peanuts, dry roasted, finely ground
For peanut marinade: Combine all ingredients in an appropriate bowl and whisk together until completely blended. Cool quickly per HACCP procedures to 40°F or below. Shelf life: 72 hours.
For Asian peanut vinaigrette: Combine ingredients in an appropriate bowl and whisk together until completely blended. Cool quickly per HACCP procedures to 40°F or below. Shelf life: 72 hours.
For ribeye: Place steaks in an appropriate non-reacitve container and cover with peanut marinade. Work marinade into all surfaces of the ribeyes. Marinate the ribeyes for at least 18 hours to allow flavor to fully develop. Cool quickly per HACCP procedures to 40°F or below. Shelf life: 48 hours.
For Asian peanut slaw: Combine cabbage, bell pepper, carrots, onion, cilantro and snap peas in an appropriate bowl for tossing. Pour Asian Vinaigrette over the mixture and toss until completely coated. Refrigerate for at least 20 minutes, no more than 45 mintues. Toss several times to recoat with the dressing.
Remove ribeyes from marinade and grill to desired temperature. Arrange 1¼ lb. of Asian Peanut Slaw in center of a serving plate. Slice 1 ribeye portion into ½" slices and lay across the slaw. Garnish with 1 Tbsp. peanuts. Serve immediately.