Page 3 - Hawaii Island MidWeek - Nov 3, 2021

Beefing Up The Perfect TLocally Sourced Pūpū
ylun Pang is one of to Korea and even South my favorite Maui Africa.
chefs. He’s the exec- Kō Restaurant is a great
NOVEMBER 3, 2021
HAWAI‘I ISLAND MIDWEEK 3
utive chef at Fairmont Kea depiction of all of the food
Lani and its Kō Restaurant, and has been cooking since he was in high school. Ty- lun has taken his talents all over the world, from Tokyo
introduced to Hawai‘i during the plantation days. Today, he continues with that theme, featuring his recipe for Maui Cattle Co. Beef Poke.
LANAI
Ingredients:
MAUI CATTLE CO. BEEF POKE
• 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
You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bu- reau, 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 cookinghawai- ianstyle.com.
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• 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 min-
utes, then cut into 1-inch cubes. Place the seared beef cubes into a mixing bowl, and add cut vegetables
and seasoning. Toss gently and trans- fer to a serving dish. Garnish with thinly sliced green onions and pepper threads.
Serves 4.
Cooking tip: We have tried this rec- ipe with a variety of cuts, so use your favorite. It’s a fun way to enjoy steak as a pūpū with cocktails. For a vari- ation of flavor, substitute soy sauce with patis (fish sauce) or oyster sauce with a touch of minced ginger.