Page 9 - MidWeek Kauai - May 19, 2021

HAearty Dish Promotes Living Off The Land
s director of agricul- studied tropical agriculture in ture and land steward college and also worked with of Kualoa Ranch, the pineapple plantations on
Taylor Kellerman has a lot of Maui. He has a big respon-
ground to cover — literally. At the 4,000-acre property, Kellerman takes care of ev- erything from the cattle to the fishponds.
sibility at the ranch, but he’s also trying to help Hawai‘i’s communities grow more food.
LANAI
A Kailua native, Kellerman
This week, he serves up a favorite dish: Stuffed Flank Steak and Beet Salad.
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MAY 19, 2021 KAUA‘I MIDWEEK 9
Watch episodes of “Cooking Hawaiian Style,” presented by St. Francis Healthcare System, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
Steak marinade ingredients:
• 1 large flank steak
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil • 6 garlic cloves, minced
• 1 small bunch Italian parsley
• salt and pepper, to taste Steak stuffing ingredients:
• 1 cup whole fresh basil leaves
• 1 cup roasted red peppers
• 1 medium Maui onion, sliced
• 1 cup Parmesan cheese, cubed
Beet salad ingredients: • 4 large beets, roasted
•1/4 cup whole basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil • salt and pepper, to taste
Marinade:
Butterfly flank steak lengthwise so you are left with two pieces. Combine ingredients in a bowl and mix. Pour marinade over steaks, add salt and pep- per to taste, and marinate for 6-8 hours.
General preparation:
Lay marinated steak halves on a large cutting board. Evenly layer basil, then roasted red peppers, then onion,
then Parmesan. Roll steak and filling like sushi, careful to align the meat grain so you cut cross-grain when serving. Tie with butchers twine to keep it together. Roast or grill to medium temperature.
Beet salad:
Slice ends off of beets, place on a sheet of heavy-duty foil, and drizzle extra virgin olive oil. Wrap tightly in foil and bake for 1 hour. Peel and cut beets into 1-inch cubes. Add to a mixing bowl. Chiffonade the basil and add vinegar and extra virgin olive oil. Add salt and pepper, to taste. Mix and serve.
RYAN SAKAMOTO, RUBEN CARRILLO PHOTOS
STUFFED FLANK STEAK AND BEET SALAD
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