Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Pulehu Flank Steak with Dad’s Sunday Potatoes
And Nalo Greens with a Kona Orange Vinigrette
By : Warren Seta, Owner/Chef
Malibu Chan’s, Las Vegas

Flank Steak

Ingredients:
1 ½ pounds flank steak (trimmed)
 
Marinade:
1 lemon (juiced)
¾ cup Aloha shoyu (soy sauce)
3 Tbsp. vegetable oil
2 ½ tsp. Worcestershire sauce
2 cloves garlic (grated)
1 Tbsp. Sambal Olek (prepared chili paste)
1 green onion (chopped)
2 sprigs dill weed
½ tsp. celery seeds
 
Procedure:
Mix all marinade ingredients in a large pan or dish.  Place steak in and marinate for a minimum of 2 hours – overnight in refrigerator for best results.  Grill steak over medium –medium high heat until your suitable temperature is achieved- approximately 5 minutes on each side will achieve a rare temperature.  Take off from heat and let stand for approximately 5-8 minutes before slicing.  This will allow the meat to relax and redistribute the juices back into the interior of the steak.  Slice steak across the grain; preferably at a 45 degree bias cut.

Top Of Page
Go back