Lunchbreak: Embeya chef Michael Sheerin makes glazed beef jerky with red curry squash and herb salad

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Michael Sheerin

564 W. Randolph Street
(312) 612-5640

Meals on Wheels Celebrity Chef Ball
Friday, November 13
6:00 p.m. - 12:30 p.m.
Morgan Manufacturing
401 N. Morgan

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Glazed Beef Jerky with Red Curry squash and Herb Salad

Roasted Red Curry Squash

1 red curry squash
1/2 oz Kosher salt
2 oz extra virgin olive oil
3 shakes black pepper

Cut the squash into half-moon shapes and de-seed it, season with salt, oil and pepper. Place in pan and roast for 1 1/2 hours at 200F. After the 1 1/2 hours remove from oven, check doneness (if needs more time put back in). The squash should be tender and chewy. Reserve.

Beef Jerky Glaze

3 lbs. cleaned hanger steak, cut into 2 inch strips
1 cup soy sauce
1/4 cup dark brown sugar
5 Thai chili
8 cloves of garlic, peeled

Combine soy sauce, chili’s, sugar, garlic, and puree in a blender. Cover meat with the glaze and let sit for 2 hours.

Herb and Cucumber Salad

1/4 cup basil
1/4 cup cilantro
1/4 cu mint
1/4 cup cucumber, sliced thin
1/4 cup buttermilk dressing

Combine all ingredients and season with salt and black pepper to your liking.

Buttermilk Dressing

1/4 cup buttermilk
2 eggs
1/4 cup red wine vinegar
2 cups oil, neutral
1 pinch salt

Combine eggs and vinegar in blender. Blend on medium speed for 30 seconds. Add buttermilk and continue to blend. Slowly add oil and salt to finish.

Heat squash in 350 F oven for 5 minutes. While the squash in warming in a hot heavy duty pan, lightly char the marinated meat on a grill or in a grill pan. Add any remaining glaze. Remove squash from the oven and place in bottom of a bowl. Place the cooked meat on the squash. Add salad to finish.

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