Flank Steak Recipe



  • 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

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