Page 7 - Hawaii Island MidWeek - May 19, 2021

60 Rachel
68 Little bit
ture and land steward college a6n9dUaslesoLiswteorirnkee,d with
LANAI
A Kailua native, Kellerman
Steak and Beet Salad.
5/1
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Watch episodes of “Cooking Ha- waiian Style,” presented by St. Francis Healthcare System, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawai- ian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
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ANSWER TO TODAY’S PUZZLE
Brosnahan’s “Marvelous Mrs.”
MAY 19, 2021
HAWAI‘I ISLAND MIDWEEK 7
DAish Promotes Living Off The Land 63 Winter Palace
62 First name in design
s director of agricul- studied tropical agriculture in
rulers
66 Really ticked
of Kualoa Ranch, the pineapple plantations on
71 Deep sleep
Taylor Kellerman has a lot of Maui. H7e3 hParosgaresbsivgerespon-
ground to cover — literally. At the 4,000-acre property, Kellerman takes care of ev- erything from the cattle to the fishponds.
STUFFED FLANK STEAK AND BEET SALAD
say
sibility at the ranch, but he’s
decline
75 It shares a small also trying btordherlwpitHh aBwC ai‘i’s
communities grow more food.
76 Really
dangerous
This weekd,geh?e serves up a
favorite dish: Stuffed Flank
80 Abate
82 Idyllic places
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Steak marinade ingredients:
• 1 large flank steak
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil • 6 garlic cloves, minced
• 1 small bunch Italian parsley
• salt and pepper, to taste Steak stuffing ingredients:
• 1 cup whole fresh basil leaves
• 1 cup roasted red peppers
• 1 medium Maui onion, sliced
• 1 cup Parmesan cheese, cubed
Beet salad ingredients: • 4 large beets, roasted
•1/4 cup whole basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil • salt and pepper, to taste
Marinade:
Butterfly flank steak lengthwise so you are left with two pieces. Combine ingredients in a bowl and mix. Pour marinade over steaks, add salt and pep- per to taste, and marinate for 6-8 hours.
General preparation:
Lay marinated steak halves on a large cutting board. Evenly layer basil, then roasted red peppers, then onion,
then Parmesan. Roll steak and filling like sushi, careful to align the meat grain so you cut cross-grain when serving. Tie with butcher’s twine to keep it together. Roast or grill to medium temperature.
Beet salad:
Slice ends off beets, place on a sheet of heavy-duty foil, and drizzle extra virgin olive oil. Wrap tightly in foil and bake for 1 hour. Peel and cut beets into 1-inch cubes. Add to a mixing bowl. Chiffonade the basil and add vinegar and extra virgin olive oil. Add salt and pepper, to taste. Mix and serve.
5/16/21
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