Braden Family Cookbook
Often seen names
pounds flank steak, trimmed and peeled
TBSP. Hawaiian red rock salt, lightly crushed
TBSP. fresh ground pepper
medium sweet (Vidalia, Maui, etc.) onions, julienne cut
medium vine ripened tomatoes, halved, then sliced
TBSP. finely chopped garlic
TBSP. ginger root, finely chopped
TBSP. Inamona (ground roasted kukui nuts) you may substitute 6 TBSP.
chopped dry roasted peanuts to get the same consistency
TBSP. dark sesame oil
TBSP. Patis (oriental fish sauce)
small Hawaiian chili peppers, finely chopped (substitute other hot
peppers - enough to give it a little bite, but not overpowering)
cup green onions cut into ˝" lengths
Season the flank steak with
the salt and pepper and grill until medium rare. Set aside, covered, to keep warm. Combine all the other ingredients except the chili peppers.
Add the chili peppers to taste. Slice
the flank steak on a bias (diagonal) and cut into approximately 1" pieces.
Mix the meat with the Poke’ sauce mixture. Serve while still warm, preferably with steamed rice.
Use short grain “sticky” Hawaiian style rice - no uncle Ben’s here!