Pulehu Flank Steak with Dads Sunday Potatoes and Nalo Greens with a Kona Orange Vinaigrette - Hawaii News Now - KGMB and KHNL

Pulehu Flank Steak with Dads Sunday Potatoes and Nalo Greens with a Kona Orange Vinaigrette

Pulehu Flank Steak

1½ pounds flank steak (trimmed)

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

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.

Dad's Sunday Potatoes

2 large russet potatoes (or how many you wish)
4 Tbsp. salad oil
Salt and pepper to taste
Wash and peel potatoes.  Slice potatoes lengthwise at approximately ¼ of an inch.  Heat oil in a large skillet to medium heat.  Pat dry the potatoes with a paper towel until completely dry.  Place the potatoes in the heated oil and let cook until each side is golden brown and you can poke a fork in with ease.  Remove potatoes from skillet and drain on a paper towel.  Season with salt and pepper immediately after removing heat.  Serve with anything you wish.

Kona Orange Vinaigrette

2 cups Kona orange juice (freshly squeezed)
½ cup rice vinegar
2 shallots, minced
2 Tbsp. Dijon mustard
1 tsp. ginger, grated
1 tsp. garlic, grated
1 cup extra virgin olive oil
1 ½ Tbsp. granulated sugar (to cut acidity)
Salt and pepper to taste
In a non-reactive saucepan, bring the orange juice to a boil, bring down the heat to a medium and reduce the orange juice by 50 percent.  When done, set aside and let it cool to room temperature.  In a mixing bowl add the reduced orange juice, rice vinegar, shallots, Dijon mustard, ginger and garlic.  Slowly drizzle the olive oil into the mixture while stirring briskly with a wire whip.  Mix until all the olive oil has incorporated smoothly with the other ingredients.  Add salt and pepper to taste and whip again until incorporated and seasoned to your liking.  Pour over your favorite greens or salad.

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