Grilled Hawaii Beef Steak And Eggs* Recipe
Seasonal Waimea Vegetable, Roasted Potatoes, Herb Butter
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Ingredients
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Steak & Marinade
Herb Butter
Roasted Potatoes
Seasonal Waimea Vegetables
Eggs & Finishing
To Serve
Method
Steak & Marinade
- 1
Make marinade and marinate steak
In a small bowl whisk soy sauce, pineapple juice, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil and black pepper until sugar dissolves. Place steak in a shallow dish or zip-top bag and pour marinade over. Turn to coat, press out excess air if using a bag, and refrigerate for 30 minutes to 2 hours (30–60 minutes is sufficient for thin steaks; up to 2 hours for deeper flavor).
- 2
Bring steak to room temperature
Remove steak from refrigerator 20–30 minutes before cooking and let sit covered at room temperature. Reserve marinade; discard any marinade that touched raw steak or boil it for 2 minutes to use as a sauce.
- 3
Grill steak
Preheat a gas or charcoal grill to medium-high (about 450–500°F / 232–260°C). Brush steak lightly with neutral oil. Place steak on hot grill and cook 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness and desired doneness. Use tongs to flip once. When steak reaches target temp, transfer to a cutting board and rest 8–10 minutes; this allows juices to redistribute.
Herb Butter
- 4
Prepare herb butter
While steak marinates, in a small bowl combine softened butter, chopped parsley, chives, lemon zest, minced garlic, salt and pepper. Mix until evenly combined. Shape into a log on plastic wrap or transfer to a small dish and chill until firm (10–15 minutes) or keep at room temperature if using immediately. Reserve one tablespoon for finishing vegetables if desired.
Roasted Potatoes
- 5
Roast potatoes
Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped rosemary, garlic powder, salt and pepper on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden brown and tender when pierced with a fork. If potatoes finish early, keep warm in oven turned off but still warm.
Seasonal Waimea Vegetables
- 6
Prepare and cook vegetables
Trim and cut seasonal vegetables into bite-size pieces so they cook evenly. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add firmer vegetables first (carrots, asparagus) and sauté 3–4 minutes, then add quicker-cooking vegetables (snap peas, bok choy) and continue to sauté 2–3 minutes until bright and crisp-tender. Season with salt, pepper and a squeeze of lemon juice. Finish by stirring in 1 tablespoon of the prepared herb butter to glaze vegetables, then transfer to serving dish.
Eggs & Finishing
- 7
Fry the eggs
About 5 minutes before serving, heat a nonstick skillet over medium-low and add butter or oil. Crack eggs into the pan and cook until whites are set and edges are slightly crisp but yolks remain runny, about 3–4 minutes for sunny-side up. For over-easy, cook until whites set then gently flip and cook 20–30 seconds more. Season eggs with coarse sea salt and freshly ground black pepper.
- 8
Slice steak and assemble
Slice rested steak against the grain into 1/4-inch slices. Arrange roasted potatoes and seasonal vegetables on plates, place sliced steak alongside, and top steak with a pat of herb butter to melt. Place one or two fried eggs on each plate (divide 4 eggs across 2–4 servings as desired). Garnish with microgreens or chopped green onion and sprinkle optional chili flakes if using.
