What's Cooking Hawaii Season 2 Episode 8 - KFVE, K5-Hawaii News, Weather and Sports

November 20, 2013

What's Cooking Hawaii Season 2 Episode 8

Coffee Rubbed Grilled Flank or Skirt Steak with Chimichurri Sauce

Marinade:

Flank or skirt steak                          2-3#                                   

Minced garlic                                   2 Tbsp.                       

Red wine vinegar                             1 Tbsp.

Black pepper                                   1 tsp.

Kosher salt                                      1 Tbsp.

Sugar                                              1 tsp.

Massage marinade onto meat and refrigerate over night.

Coffee Rub:                                                                       

Fine ground coffee                            2 Tbsp.                     

Chile powder                                    2 Tbsp.                       

Dark brown sugar                            2 Tbsp.                      

Smoked paprika                               1 Tbsp.                       

Ground cumin                                  1 ½ tsp.                      

Kosher salt                                      1 Tbsp.                   

Blend together well. Rub over marinated meat. Allow meat to rest at room temperature for at least 20 minutes before grilling.  Grill the meat between rare to medium rare. Allow the meat to rest at least 15 minutes after grilling. Slice the meat very thinly against the grain of the meat. Serve with *Chimichurri Dressing.

*Chimichurri Dressing

Fine chopped cilantro                       ½ c.                                    

Italian parsley                                 ¾ c.                                    

Red wine vinegar                             ½ c.                               

Olive oil                                          ¼ c.                                   

Minced shallots                               1 Tbsp.

Minced garlic                                  1 Tbsp.

Sugar                                            To Taste

Kosher salt                                     To Taste

Black pepper                                   To Taste

Red chili flakes                               To Taste

Blend all ingredients together. Allow flavors to rest for at least 1 day before using. *May add more or less of each ingredient to desired taste.

 

Quinoa Salad

Yield: 4 servings

Dressing:

Cumin seeds                1 tsp.              

Lime juice                    2 Tbsp.          

Vegetable oil                6 Tbsp. 

Salt                             To taste      

Toast cumin seeds in a skillet until very fragrant, about 2 minutes. Remove from the skillet immediately to avoid cooking further. Place seeds, lime juice, and oil in a blender and blend until seeds are crushed and ingredients are emulsified. Season with salt and pepper. *May adjust ingredients to desired taste.

Salad:

Quinoa                         ¾ c.                

Water                          1 ½ c.            

Salt                             ¼ tsp.             

Black beans                 15 oz. can           

Red bell pepper            1                     

Cilantro                       ½ c.                

Pickled onions              3 oz.              

Corn shoots                 ¼ c.               

Grilled corn                 1 cob                                                                      

In a medium sauce pan, combine quinoa, water and the salt. Bring to a boil, stir once, then reduce heat and simmer on low and cover. Cook until the water is absorbed, about 15 minutes. Remove from the heat. Spread onto a shallow pan and cool in the refrigerator for at least 20 minutes. While quinoa is cooling, rinse black beans, and drain well. Finely dice bell pepper and onions. Chop cilantro and corn shoots coarsely. Cut kernels off the cob. Place all ingredients in a large bowl and toss with dressing. *May add or delete desired ingredients to taste.

 

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