Steak: Cut from the heart of a rib-eye loin, the eye of rib is seasoned with salt and grilled over mesquite. The beef comes from Masami Cattle Ranch in California.
Sauce: Sugar is cooked dry until it dissolves and then deglazed with soy, orange juice, orange zest, and mirin.
Shallots: Shallots are sliced: dredged in a mixture of flour, paprika, cayenne, cumin, and salt; and then fried in canola oil.
Garnish: An edible garnish of red ribbon sorrel is used.
