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Fairmont Kea Lani - Rib Eye Steak - Segment 1

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Ingredients
  Rib eye steak 1 Pound
  Garlic 1 Teaspoon, mince (for the rub)
  Parsely 1 1⁄2 Teaspoon, minced (for the rub)
  Turbinado sugar 3 Teaspoon (for the rub)
  Red chili flakes 2 Teaspoon (for the rub)
  Himalayan salt 2 1⁄2 Teaspoon (2 teaspoon for the rup + 1/2 tsp for boiling the fiddle head fern)
  Macadamia nut oil 1 Teaspoon (for the steak)
  Fiddlehead 1 Cup (16 tbs) (for the salad)
  Tomato 1⁄2 Large, thinly sliced (seeds and pulp discarded, for the salad)
  Onion 1⁄2 Large, thinly sliced (for the salad)
  Sambal 1 Teaspoon (for the dressing)
  Sesame oil 1 Teaspoon (for the dressing)
  Tamale sauce 1 Teaspoon (for the dressing)
Directions

GETTING READY :-
1. Preheat the grill.

MAKING
2. For making the rub : In a bowl, mix together the garlic, parsley, turbinado sugar, red chili flakes and salt. Give it a mix.
3. Slather the steak with the rub.
4. Drizzle the macadamia oil on the steak.
5. Throw it in the grill and cook until nice grill marks appear and it is done to your liking.
6. For the salad: Heat about 1 cup of cut fiddle head fern in boiling water that is salted for 3-4 minutes.
7. Throw them in an ice bath immediately to stop the cooking. Drain and rinse.
8. In a bowl, take the sliced onions, tomato and the fiddle head fern.
9. Spoon in the sambal paste and pour in the roasted sesame oil and tamale sauce. Toss everything together.

SERVING
10. Serve the steak alongside the salad and a garnish of piped in mashed Okinawan purple potato and crisp lotus roots.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hawaiian
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
1

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