Paniolo Steak With Wicked Wahine Chimichurri Recipes
EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK
Provided by Emeril Lagasse
Time 44m
Yield 2 hungry-cowboy servings
Number Of Ingredients 24
Steps:
- In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
- Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
- Preheat a grill.
- Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
- Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
- Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
- Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.
BIG ISLAND PANIOLO TRI-TIP STEAK
Adapted from Sam Choy's Polynesian Kitchen. Best if grilled over kiawe or mesquite. Prep time includes marinating time.
Provided by Chocolatl
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine salt, garlic, ginger, soy sauce, brown sugar, sesame oil, and pepper in a large bowl.
- Add steak.
- Cover and let marinate for 1 hour.
- Preheat grill to medium.
- Grill steaks to desired degree of doneness, about 4-5 minute per side for medium rare.
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