Dōgon By Kwame Onwuachi Recipe

Prepare and marinate beef

Trim excess fat from the skirt or flank steak and lay it flat on a cutting board. Lightly score the surface against the grain. In a bowl combine minced garlic, grated ginger, soy sauce, palm sugar, rice wine vinegar, vegetable oil, kosher salt, and black pepper. Whisk until sugar dissolves. Place the steak in a shallow dish or zip-top bag and pour marinade over, massaging to coat. Refrigerate at least 1 hour and up to 4 hours (do not exceed 6 hours for skirt steak). Remove from fridge 20 minutes before cooking to come toward room temperature.

Sear and rest

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tablespoon neutral oil and sear the steak 2–3 minutes per side for medium-rare (thicker cuts may need longer). If you have a grill, preheat to high and grill 2–4 minutes per side. Use an instant-read thermometer aiming for 125–130°F (52–54°C) for medium-rare. Transfer to a cutting board, tent loosely with foil and rest 8–10 minutes. Reserve any juices on the cutting board for the sauce.

Build the sauce

In a small saucepan over medium heat, add clarified butter (or a tablespoon of oil) then the 4 tablespoons of unsalted butter. When butter melts and foam subsides, add the minced shallot and cook, stirring, until translucent and fragrant, about 2–3 minutes. Add the minced garlic and cook 30 seconds until aromatic.

Stir in berbere spice and smoked paprika and toast 20–30 seconds to bloom the spices. Add tomato paste, stir and cook 1 minute to caramelize slightly. Deglaze with beef stock (or water), scraping up any fond. Whisk in soy sauce, honey, lime juice, salt and black pepper. Simmer on low 3–5 minutes until slightly thickened. Taste and adjust seasoning — more honey if you want sweeter, more lime for brightness. If sauce is too thin, simmer a bit longer; if too thick, add a tablespoon of stock at a time. Keep warm until plating.

Finish sauce with reserved steak juices if desired: pour the resting juices from the cutting board into the pan and whisk to incorporate for added beefy depth. Keep warm on very low heat; do not boil.

Make red onion relish

While the steak rests, combine thinly sliced red onion, rice wine vinegar, lime juice, olive oil and 1/4 tsp salt in a bowl. Toss and let sit at room temperature 10–15 minutes to soften and mellow. This quick relish brightens the dish.

Caramelize plantains

Heat a sauté pan over medium-high. Add 1 tablespoon butter. Peel plantains, slice diagonally into 1/2-inch thick pieces. When butter foams, add plantain slices in a single layer (work in batches if needed). Sprinkle brown sugar evenly. Cook without moving for 2–3 minutes until bottoms are deep golden and caramelized, then flip and cook another 1–2 minutes. Remove to a plate and keep warm.

Combine chopped cilantro, mint and the green parts of the sliced scallions in a small bowl. Toss lightly and season with a pinch of flaky sea salt and the toasted sesame seeds. Reserve white scallion slices for finishing or for cooking with rice if desired.

Cut the rested steak across the grain into 1/4-inch slices. Arrange slices on a warmed platter or plates. Spoon 2–3 tablespoons of the Dōgon sauce over the steak and drizzle additionally at service. Scatter warm caramelized plantains around the steak and spoon some red onion relish over or alongside the meat to provide acid and crunch.

Place a bed of warm cooked rice (about 3/4 cup per serving) on each plate. Arrange sliced steak and plantains on the rice. Top with herb salad and white scallion slices. Sprinkle flaky sea salt and toasted sesame seeds. Serve with lime wedges and optional pickled chiles on the side.

Leftovers: refrigerate steak and sauce separately up to 3 days. Reheat gently in a skillet and refresh plantains briefly in a hot pan to crisp the edges.