Restaurant: Fleming’s Steakhouse
Chef: Mark Ogren
Meats: Filets
Seasonings: Kona Rub (recipe included)
Sauces: Shoyu Sauce (recipe included)
Cooking Method: broil or grill
Serves: 6
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Ingredients:
Kona Rub:1 orange
1 lemon
1½ tbsp. cilantro
1½ oz. wt. ground Kona coffee
1/2 oz. wt. brown sugar
1/2 tbsp. chipotle chili powder
1/2 tbsp. paprika
1/2 tbsp. kosher salt
3/4 tsp. dry mustard
3/4 tsp. black pepper, fine grind
1/4 tsp. ground ginger
Shoyu Sauce:
1/2 cup orange juice
4 oz. beef demi-glace*
1½ tbsp. soy sauce
3/4 tbsp. dry sherry
1 tsp. fresh cracked black pepper
1 tsp. brown sugar
1/4 tsp. minced garlic
1/4 tsp. red chili flakes
3 oz. butter, lightly salted
Steak:
Six 6 oz. filets
1 tbsp. kosher salt
1 tbsp. course black pepper
6 tbsp. Kona rub
2 tbsp. extra virgin olive oil
Procedure:
Kona Rub:
Using a medium course micro-plane zest the orange and lemon peels into a mixing bowl.
Mince the cilantro and add to the mixing bowl along with the remaining ingredients and mix all
well. Place into a container and hold at room temperature.
Shoyu Sauce:
Place orange juice in a small sauce pot and reduce over high heat for about 2 minutes or until
liquid measurement is 1 oz. Add to the orange reduction, the remaining ingredients except
the butter and bring to a boil, simmer on low about 3-4 minutes while stirring all ingredients
well. Slowly add in the butter over a very low flame until it is all incorporated.
*beef demi-glace is sold at specialty markets such as Bristol Farms and Gelson’s.
Steak:
Combine the salt and pepper, then season both sides of each steak then broil (or grill) to desired
temperature. Rub both sides of each steak with the rub. Heat the oil in a large sauté pan set on
high heat and then sear the steaks for 30 seconds on each side. Place a steak in the center of each
plate and place one ounce of the Shoyu-sauce sauce over each steak.
Kona Rub:
Using a medium course micro-plane zest the orange and lemon peels into a mixing bowl.
Mince the cilantro and add to the mixing bowl along with the remaining ingredients and mix all
well. Place into a container and hold at room temperature.
Shoyu Sauce:
Place orange juice in a small sauce pot and reduce over high heat for about 2 minutes or until
liquid measurement is 1 oz. Add to the orange reduction, the remaining ingredients except
the butter and bring to a boil, simmer on low about 3-4 minutes while stirring all ingredients
well. Slowly add in the butter over a very low flame until it is all incorporated.
*beef demi-glace is sold at specialty markets such as Bristol Farms and Gelson’s.
Steak:
Combine the salt and pepper, then season both sides of each steak then broil (or grill) to desired
temperature. Rub both sides of each steak with the rub. Heat the oil in a large sauté pan set on
high heat and then sear the steaks for 30 seconds on each side. Place a steak in the center of each
plate and place one ounce of the Shoyu-sauce sauce over each steak.
Restaurant: Fleming’s Steakhouse
Recipe Type: Authentic
Recipe Author: Chef Partner Mark Ogren
Original Photograph By: unknown
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.visitnewportbeach.com/wp-content/uploads/2015/05/Fleming%E2%80%99s-Shrimp-Diablo.pdf
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