PRODUCT USED

Gluten-Free Soy Sauce

LEARN ABOUT THE CHEF

Chef Ken Arneson, The Scottsdale Resort & Spa

INGREDIENTS

Steak Marinade

  • ½ cup sesame oil
  • 4 Tbsp agave
  • 1 ½ Tbsp grated ginger
  • ½ tsp ground black pepper
  • ½ tsp of sea salt
  • 1 ½ cup Aloha Shoyu Gluten Free Soy Sauce
  • 1lb skirt steak (diced)

Salad Build

  • 4oz Arugula salad
  • 1oz Pickled Onion (red wine vinegar, sugar and salt)
  • ½ cup Baby Heirloom Tomatoes or Cherry Tomatoes
  • 1/3 cup toasted pumpkin seeds
  • 2oz Ancient Grains Mix (Chia, Farrow, Cooked Cous Cous, Quinoa)
  • 2 Tbsp Soy Vinaigrette dressing

Pickled vegetables

  • ¼ cup carrots (julienne)
  • ¼ cup rutabaga (julienne)
  • ¼ cup turnip (julienne)

Dressing

  • 2 Tbsp rice wine vinegar
  • 1 tsp agave
  • ½ tsp chili flakes
  • Salt
  • Pepper

DIRECTIONS

Steak Marinade

  1. Combine all ingredients to steak marinade, and whisk together. Set about ¼ cup of marinade on the side (for dressing). To the remainder of steak marinade, add in the diced skirt steak, and massage into the marinade until steak is coated thoroughly. Marinade overnight.
  2. With the reserved marinade for the dressing, add in 1 Tbsp of lime juice. Mix all ingredients into a squeeze bottle and set aside.
  3. Preferably, in a cast iron skillet, turn on stove to high heat, and add 2 tsp of sesame oil. Carefully add marinated steak, reduce heat to medium. You don’t want to mix the steak around too much as it is cooking to give it a perfect sear/browning.
  4. While the steak is cooking, we can begin to prepare the salad.

Salad Build

  1. To a bowl, combine arugula salad, pickled red onions, tomatoes, pumpkin seeds, ancient grains mix, soy vinegarette. Mix salad together, and place in the center of a plate.
  2. At this time, you can check on the steak, looking for a great caramelization. Once the steak has reached to your desired doneness, you can remove the pan from the heat.
  3. Plate the steak off to the sides of the salad.

 

  1. In a small mixing bowl, combine dressing ingredients, and whisk, incorporating all ingredients together.
  2. In another separate bowl, combine carrots, rutabaga, and turnip.
  3. Gently pour dressing over vegetable mix. Place vegetables mix directly on top of salad, and enjoy!

PRODUCT USED IN THIS RECIPE

GLUTEN-FREE SOY SAUCE

Aloha Hawaiian Style Gluten-Free Soy Sauce has no MSG added and is wheat-free. Smooth-tasting blend. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

LEARN MORE

LEARN ABOUT THE CHEF

Originally hailing from Honolulu and with a passion for using unconventional cooking methods to create thoughtfully crafted dishes, Chef Ken Arneson uses his more than 20 years of experience to serve as Driftwood Hospitality’s area executive chef/director of food and beverage. Chef Arneson oversees all culinary operations for Driftwood Capital’s Arizona properties, including The Scottsdale Resort & Spa, Canopy by Hilton Tempe Downtown and DoubleTree by Hilton Hotel Phoenix Tempe.

As a fourth-generation chef, much of Chef Arneson’s time growing up was spent in the kitchen. Despite being exposed to cooking from a young age, Chef Arneson decided to first pursue a career in carpentry before switching gears and attending culinary school. He successfully completed his apprenticeship under Certified Master Chef David Callaway and Chef Bruce Fry before continuing his education at the famed Culinary Institute of America in Napa Valley, Calif., where he worked under chefs Charlie Trotter and Thomas Keller.

Bringing a touch of sophistication and novelty to his cuisine, Chef Arneson has garnered his experience from a number of California and Arizona restaurants, where he most recently served as executive chef at ADERO Scottsdale Resort, Autograph Collection. Prior to that, he served as the opening Executive Chef of Canopy by Hilton Tempe Downtown and spent time in the kitchens at The Saguaro Scottsdale under the guidance of Iron Chef Jose Garces, Arizona Grand Resort & Spa, The Scott Resort & Spa and Hilton Phoenix Resort at the Peak. He was also featured on the Food Network show “Chopped.”

Chef Arneson’s work hard, play hard mentality is present in all aspects of his life. When he isn’t in the kitchen, he still loves to cook, especially smoking meats. He also enjoys working out, mountain biking and spending time with his wife and two daughters.

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