Lemon Tri-Tip, Pa`i`ai & Tomato
Recipe By:
Prep + Cook Time:
1 hr 15 mins
Serving Size:
4 Servings
As featured in the:
Jul. 31, 2013 Coupon Book
Recipe Category
A beautifully layered dish of fried pa`i`ai or poi, juicy, flavorful marinated steak and tomato salad with watercress.
Ingredients
2 lb. tri-tip beef
6 lemons (juiced)
kosher salt
1 ½ tbsp. fresh cracked black pepper
8 clove garlic (minced, divided)
10 tbsp. olive oil
1 Hawaiian chili pepper (minced)
1 lb. roma tomato (sliced; can substitute with any tomato in season)
1 bunch watercress
½ onion (thinly sliced)
1 pinch red pepper flakes
½ bunch green onions (thinly sliced)
1 lb. pa`i`ai or poi (refrigerated overnight until hard; can substitute with refried beans)
1 cup potato or tapioca flour
Instructions
Combine tri-tip beef, lemon juice, 1 tablespoon salt, 1 tablespoon cracked black pepper, 6 minced cloves garlic, 6 tbsp. olive oil and chili pepper. Allow the beef to marinate overnight.
On a grill or a heavy cast iron skillet, cook until desired doneness. Let the beef rest and then slice it thin.
For the salad, combine tomatoes, watercress, onion, 2 minced cloves garlic, sherry vinegar, 4 tablespoons olive oil, 1 tablespoon salt, ½ tablespoon cracked black pepper, red pepper flakes and green onion. Add more seasoning to desired taste.
Once the pa`i`ai or poi is hard, cut it into ½ inch slices. Then dredge in potato or tapioca flour. Next, pan-fry until crispy and brown on both sides. Season with salt to taste. Lastly, place pan-fried pa`i`ai or poi on a plate, add sliced tri-tip and garnish with salad on top.
Recipe By:
Prep + Cook Time:
1 hr 15 mins
Serving Size:
4 Servings
As featured in…
Jul. 31, 2013 Coupon Book
