Tender, flavorful Kobe Beef Seared with Hawaiian Steak Rub, diced Japanese Cucumber, vine-ripe Kula Tomato and Maui Onion, all tossed with Executive Chef, Tylun Pang's special poke sauce.
Kobe Beef Poke Recipe
Yield: 4 to 6 servings
4 (4-ounce) Kobe-style beef flat-iron steaks
For the steak rub:
1 teaspoon chopped garlic
1 teaspoon chopped parsley
½ teaspoon dried chili pepper flakes
2 tablespoons turbinado sugar (Maui raw sugar)
2 tablespoons Hawaiian 'alaea salt
For the relish:
¼ cup diced Kula onion (¼-inch dice)
¼ cup diced sun-dried tomato (¼-inch dice)
¼ cup diced Japanese cucumber (¼-inch dice)
1 ½ tablespoons sesame oil
1 teaspoon sambal oelek (Indonesian chili paste)
To make the steak rub, mince the garlic, chop the parsley, and combine with the chili flakes, salt and sugar. To make the relish, cut up the onion, sun-dried tomato and cucumber per the instructions on the ingredients list. Combine the chopped veggies with the sesame oil and chili paste.
Massage the rub into both sides of the steaks. Heat up your grill. When the grill is hot, sear the steaks. They should be cooked on the outside and rare or medium-rare in the center. Let steaks rest for 10 minutes.
Cut the seared steaks into 1-inch cubes. Put the cubes into a serving bowl, add the relish and toss. Serve immediately.