I remember the first time I ever entered NYC's downtown outpost of Sushi Samba. I was about 17 years old and out with a friend from high school along with his extra cool older friend (another guy). We met up with a bunch of model-esque girls and all sat down for dinner. Here, I tried my first Cosmopolitan. After that experience I, of course, thought Sushi Samba was the coolest place ever with its modern bright colors and extra hip atmosphere and clientele. Anyway, since then Sushi Samba has gone on to open a slew of other eateries including a Sushi Samba outpost in Miami, Vegas, and Chicago. Here now, a rad steak creation from the Chi town restaurant. 

Skirt Steak with Malbec Butter

Serves 4-5

32 oz Skirt Steak  

Yakitori Sauce:
 2 cups sake
11/2 cups sugar
2 cups soy 
11/2 lemons, juiced
2 cups mirin

Steak Sauce:
3/4 cups Malbec 
3/4 cups Franzia 
1 shallot
1 clove garlic
1 tablepsoon dijon
3/4 cups clarified butter 
salt and pepper to taste

To prepare Yakitori Sauce, cook the sake in medium pot until alcohol has mostly evaporated. Add sugar, and stir until completely dissolved. Add the remaining ingredients, stir, and store in the refrigerator.

For the Steak Sauce, combine wine, shallots and garlic; boil the mix until it is reduced by 2/3. Add Dijon. Purée in blender, and slowly add clarified butter. Set aside.

Grill skirt steak over an open flame, and spread the Yakitori Sauce over the top of the steaks with a pastry brush, while cooking to desired temperature.

Cover with Steak Sauce, season with salt and fresh black pepper. Serve.