Pulehu Steak Or Pork With Maui Onion Finadene Sauce Recipes

PULEHU STEAK TIP SKEWERS WITH MAUI ONION FINADENE SAUCE

Steps:

• Stir together all finadene ingredients (onion, vinegar, soy sauce, chile, fish sauce, oilive oil, garlic) in a small bowl. Let stand at room temperature 1 hour.
• Heat skillet to medium-high; whisk in mirin and sake until smooth. Add soy sauce, brown sugar, sherry vinegar, garlic, scallions, ginger, and peppercorns; cook, stirring often, 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set sauce aside for basting.
• Sprinkle steak pieces with salt and pepper. Thread steak pieces onto 8 (12-inch) skewers. Brush with basting sauce; let stand at room temperature while grill preheats.
• Preheat grill to very high [500°F and up].) Place skewers on oiled grates. Grill, uncovered, flipping and basting with sauce until steak pieces are charred in some spots and a meat thermometer registers 125°F, about 8 to 10 minutes for medium-rare.
• Transfer skewers to a cutting board, and let steak rest 5 to 10 minutes. Serve with finadene.

FINADENE SAUCE

Steps:

• Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.

HAWAIIAN PULEHU TRI-TIP STEAK

Steps:

• Light your charcoal.
• Rub salt, garlic , pepper, and sugar into the meat and let sit 30 minutes.
• Pulehu in Hawaiian means "to broil on hot embers" and that's what you do, turning the meat every 4 minutes.
• Total cooking time is about 10-15 minutes, depending upon the thickness of the cut.

PULEHU TRI-TIP STEAK

Steps:

• Combine spices and rub into meat.
• Let sit for 30 minutes.
• Broil or grill the steaks, turning every 4 minutes.

FINADENE SAUCE

Steps:

• Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.

PULEHU STEAK OR PORK WITH MAUI ONION FINADENE SAUCE

Steps:

• Stir together all finadene ingredients (through chopped garlic) in a small bowl. Let stand at room temperature 1 hour.
• Set skillet to medium-high; whisk in mirin and sake until smooth. Add soy sauce, brown sugar, sherry vinegar, garlic, scallions, ginger, and peppercorns; cook, stirring often, 15 minutes. Set sauce aside for basting.
• Sprinkle steak pieces with salt and pepper. Thread steak pieces onto 8 (12-inch) skewers. Brush with basting sauce; let stand at room temperature while grill preheats.
• Preheat grill to very high [500°F and up].) Place skewers on oiled grates. Grill, uncovered, flipping and basting with sauce until steak pieces are charred in some spots and a meat thermometer registers 125°F, about 8 to 10 minutes for medium-rare.