- 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
1 Lightly score one side of the steak on the diagonal at 1-inch intervals.
2 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.
3 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.
4 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.
5 Slice meat against the grain, arrange on platter, spoon sauce over meat and sprinkle some green onion slices on top.
Variation: Instead of grilling, broil in oven 5 inches from the heat and 3 minutes on each side or to desired doneness.
Recipe by : Kaiulani Spices