Hoisin Marinated Steamship Round with Broiled Chili Pepper Pancakes

From Matthew Pike, Executive Chef, King Kamehameha’s Kona Beach Hotel, Kailua-Kona

This recipe was developed for the First Annual Celebrity Chef Spring Fest, a benefit fund raiser for the Ahu’ena Heiau.

• 10 pounds of New York sirloin steak

MARINADE:

• 1 cup hoisin sauce
• 1 cup oyster sauce
• 1/2 cup dark soy sauce
• 3 tablespoons chopped garlic
• 1/2 cup sake
• 1 teaspoon finely chopped Hawaiian chili pepper
• 2 tablespoons freshly cracked black pepper

CHILI PEPPER PANCAKES:

• 11/2 cups rice flour or mochiko
• 11/2 cups all-purpose flour
• 2 tablespoons plain yogurt
• 21/2 cups water
• 1 teaspoon salt
• 1 teaspoon finely chopped Hawaiian chili pepper
• Cilantro to garnish

In bowl, combine marinade ingredients. Lay steaks in large container and pour on marinade. Marinate beef overnight and slow roast in oven at 250° F. until of desired doneness. An alternate method would be to marinate steaks overnight, slice thinly on the bias and grill to desired doneness.

To make pancakes, mix ingredients in bowl. Keep pancake batter thin. You may need to add buttermilk or even water. Ladle pancake batter, enough to make a 3-inch round, onto oiled, heated griddle. Cook first side until air holes appear. Turn over and continue to cook until it is no longer doughy, approximately 1 minute.

Remove from griddle and place on broiling rack. Slip under broiler to brown. Transfer pancakes to serving platter. Slice steamship steak very thinly and serve small slice on top of pancake. Garnish with cilantro. Makes 400 servings.