Description
A beautifully layered dish of fried pa`i`ai or poi, juicy, flavorful marinated steak and tomato salad with watercress.
Ingredients
Prep Time:
Total Time:
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.
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Source:
Chef Mark Noguchi
