Page 33 - MidWeek - Oct 27, 2021

LANAI
Ingredients:
• 4 Maui Cattle Co. beef tenderloin steaks, 4 ounces each • green onions, sliced, for garnish
• pepper threads, sliced, for garnish
Ingredients for the steak rub:
• 1/2 tablespoon garlic, minced
• 1/2 tablespoon parsley, chopped • 1/4 teaspoon dried chile flakes • 2 tablespoons Moloka‘i sea salt • 2 tablespoons turbinado sugar
Ingredients for the poke:
• 1/2 cup Kula onion, diced into 1/4-inch pieces
• 1/2 cup vine-ripe tomatoes, diced into 1/4-inch pieces
• 1/2 cup Japanese cucumbers, diced into 1/4-inch pieces
Ingredients for the seasoning:
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sambal
• 1/2 teaspoon toasted sesame seeds
Directions:
Combine all the ingredients for the steak rub and mix together. Cut the onion, tomato and cucumber, and set aside. Massage the rub into both sides of the steaks. Heat grill or
pan (lightly oil if using pan) and sear the steaks. Cooking steaks
rare to medium-rare is best for this recipe. Let the steaks rest about 2 minutes, then cut into 1-inch cubes.
Place the seared beef cubes into a mixing bowl, and add
cut vegetables and seasoning. Toss gently and transfer to a serving dish. Garnish with thinly sliced green onions and pepper threads.
Serves 4.
Cooking tip: We have tried this recipe with a variety of cuts, so use your favorite. It’s a fun way to enjoy steak as a pūpū with cocktails. For a variation of flavor, substitute soy sauce with patis (fish sauce) or oyster sauce with a touch of minced ginger.
You can watch episodes of “Cook- ing Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight en- tertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookingha- waiianstyle.com.
OCTOBER 27, 2021 MIDWEEK 33
BTeefing Up The Perfect Locally Sourced Pūpū
PHOTOS BY RYAN SAKAMOTO AND RUBEN CARRILLO
ylun Pang is one of my favorite Maui chefs. He’s the executive chef at Fairmont Kea Lani and its Kō Restaurant, and has been
cooking since he was in high school. Tylun has taken his talents all over the world, from Tokyo to Korea and even South Africa.
Kō Restaurant is as great depiction of all of the food introduced to Hawai‘i during the plantation days. Today, he continues with that theme, featuring his recipe for Maui Cattle Co. Beef Poke.
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