Ingredients Jump to Instructions ↓

  1. 2 tablespoons minced shallots

  2. 1 tablespoon minced garlic

  3. 1/2 cup sesame oil

  4. 1/4 cup soy sauce

  5. 2 tablespoons rice wine vinegar

  6. 1/2 pound flank steak

  7. 1 cup cooked rice noodles

  8. 1/4 cup julienned red onions

  9. 1/4 cup julienned roasted red peppers

  10. 1/4 cup julienned roasted yellow peppers

  11. 2 tablespoons chopped green onions

  12. 1 teaspoon minced garlic

  13. 3 tablespoons sesame oil

  14. 1 tablespoon chopped cilantro Salt and pepper

  15. 6 wonton wrappers,

  16. 4" by

  17. 4", cut diagonally,

  18. 12 triangles total

  19. 6 cups vegetable oil Essence Drizzle of sesame oil for garnish

  20. 2 1/2 tablespoons paprika

  21. 2 tablespoons salt

  22. 2 tablespoons garlic powder

  23. 1 tablespoon black pepper

  24. 1 tablespoon onion powder

  25. 1 tablespoon cayenne pepper

  26. 1 tablespoon dried leaf oregano

  27. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon garlic, sesame oil, soy sauce , and rice wine vinegar together. Place the flank steak in a small glass square dish and pour the marinade over it. Marinate the steak for 1 hour. Remove from the marinade and place on the grill. Grill on each side for 3-4 minutes for medium rare. For the salad, combine all the ingredients together and season with salt and pepper. For the wontons, heat the oil in a fryer or dep pan to 350 degrees and fry the triangles until golden brown, about 2-3 minutes. Stir the wontons consistently to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Slice the flank steak into 1/4" slices. Place a small amount of the salad on the fried triangles. Top each triangle with a slice of flank steak. Drizzle with sesame oil. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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