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40 minutes • 2 servings

President's Plate

President Barney's Plate: Juicy flank steak topped with Japanese Ramen BBQ sauce, pan-fried golden garlic butterfly shrimps and crispy asparagus with prosciutto & parmesan for a feast fit for the big occasions.

Ingredients

Garlic butterfly shrimps

  • 8 large shrimps (tiger or giant style), peeled and deveined, butterflyed (cut in the center and open like a butterfly);
  • 2 tbsp. of butter;
  • 2 cloves of garlic, finely chopped;
  • 1 tbsp. of olive oil;
  • Lemon zest;
  • Salt, pepper;
  • Chopped fresh parsley (optional).

Flank Steak with Ramen Sauce

  • 1 beef flank steak (approximately 300 g), at room temperature;
  • 1 tbsp. of butter;
  • Salt and pepper;
  • 3 tbsp. of Ramen Japanese BBQ Sauce;
  • 1 tbsp. of rice vinegar;
  • 1 tbsp. of honey;
  • 2 chopped green onions.

Crispy asparagus with prosciutto and parmesan

  • 12 fresh asparagus spears, trimmed;
  • 12 slices of prosciutto;
  • Freshly grated Parmesan;
  • Lemon juice;
  • Freshly ground black pepper.

Preparation

Shrimp

  1. Heat the oil and butter in a pan over medium-high heat.
  2. Add the garlic and sauté for 30 seconds, without burning it.
  3. Add the shrimp and sear for 1-2 minutes on each side until opaque and golden.
  4. Remove from heat, sprinkle with lemon zest, pepper and parsley.

Flank steak with Ramen sauce

  1. Heat a cast iron skillet over very high heat. Add the butter.
  2. Season the bavette with salt and pepper, then sear for 2 to 3 minutes (may vary depending on the thickness of the cut) on each side for a rare finish.
  3. Remove the bib, let it rest for 10 minutes.
  4. In the same still-hot pan, pour in the Firebarns Ramen sauce, rice vinegar, and honey. Scrape up any browned bits from the bottom of the pan and reduce slightly to obtain a glossy, syrupy sauce.
  5. Thinly slice the flank steak and coat with sauce when serving.
  6. Sprinkle with green onions before serving.

Asparagus

  1. Preheat oven to 425°F (220°C).
  2. Wrap 1 asparagus spear around each slice of prosciutto.
  3. Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the prosciutto is crispy.
  4. Once out of the oven, generously grate parmesan cheese over the top, drizzle with lemon juice and season with pepper.

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Ramen Sauce 500 ml
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