Recipe: Ka`Iulani Cowell
Flank steak, from the rear abdominal muscle of the beef, is a flavorful piece of meat that just needs proper handling to increase tenderness. Both marinating and cutting diagonally across the muscle achieve this. Flank steak is used a lot in Asia and, here, East meets West, with locally grown coffee and familiar Asian ingredients.
Grilled Saké Flank Steak with Kona Coffee Spice
- YieldMakes 4 to 6 servings.
- 2 lbs flank steak
- 2 to 3 tsp Ka`iulani Alaea Sea Salt with Garlic & Herbs
- 2 to 3 Tbsp Ka`iulani Kona Coffee Spice
For The Marinade:
- 3/4 cup saké
- 1/2 cup mirin (sweet rice wine - no corn syrup)
- 1/2 cup soy sauce
- 2 Tbsp grated ginger
- 1 Tbsp minced garlic
- 1 tsp sugar
For the Sauce:
- marinade (above)
- 1 Tbsp additional Ka`iulani Kona Coffee Spice
- 2 tsp cornstarch
- 1 to 2 green onions, chopped for garnish
Lightly score one side of the steak on the diagonal at 1-inch intervals.
In a dish large and deep enough to hold the meat and marinade, rub the steak with Ka‘iulani Alaea Sea Salt and 2 to 3 tablespoons Kona Coffee Spice. Make the marinade by combining saké, mirin, soy sauce, ginger, garlic and sugar, pour over meat, marinate overnight or at least 2 hours.
Preheat grill to high; when grill is hot, place steak on grill, cook about 3 minutes on each side or to desired doneness, re- move and let rest on a platter about 5 minutes before slicing.
Meanwhile, make the sauce: Strain the marinade; discard the remainder. Place the marinade in a small saucepan, whisk in the cornstarch and add the additional Kona Coffee Spice. Bring the mixture to a boil, lower heat, simmer and cook, stirring constantly, until sauce slightly thickens.
Slice meat against the grain, arrange on platter, spoon sauce over meat and sprinkle some green onion slices on top.