Peju Grilled Miso Marinated Beef Appetizer

Featured by Peju in the Gold Wine Club.


Serves 24
12 ounces New York Steak, trimmed of fat
1 Tablespoon Miso Marinade
1 Tablespoon Red onion, diced
1 Tablespoon Red Bell Pepper, diced
1 Tablespoon Radish, diced
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Garlic cloves, very finely minced
1 Teaspoon Italian Parsley, fine chopped
1 Teaspoon Cilantro, fine chopped
1½ Teaspoon Cumin
1½ Teaspoon Chile powder
24 Fried Plantain chips
Lawry's seasoning salt to taste


Season the meat with Lawry's seasoning salts. On a hot grill char the meat on both sides keeping it on the rare side. Let cool slightly, about 5 minutes, and then cut into a small dice. Saute the onion, peppers, radish, and garlic in the olive oil. Add the parsley, cilantro, cumin, and chili powder and take off the heat. Cool to room temperature and add to the diced meat. Place a spoonful of the Parilla onto a fried plantain chip or your favorite corn tortilla chip.

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