Garage Party Pupu Steak
Aunty's Pantry: Mainland Supermarket Hacks
Walk past a two-car garage in Oahu on a Saturday afternoon and you will smell it: roasting garlic, caramelized sugar, and rich beef fat rendering over hot coals. Real local aunties use the pūlehu method, applying a dry paste of fresh aromatics directly to the meat. Pulled from a Ziploc bag, supermarket flank steak hits the grate, the portable grill hisses, and the paste builds a savory crust delivering the loud crunch of char. Slice it thin, set out a plastic cup of toothpicks, and hand off the platter.
Ingredients
- fresh garlic cloves3 med
- fresh ginger root1 tbsp
- dark brown sugar1 tbsp
- coarse kosher salt1 tbsp
- coarsely ground black pepper1 tsp
- togarashi or red pepper flakes1/2 tsp
- ribeye or New York strip steak1 1/2 lb
- neutral oil1 tbsp
- soy sauce1/4 cup
- rice vinegar1 tsp
- sesame oil1/2 tsp
- fresh ginger root1/2 tsp
- green onion1 med
- granulated sugar1/2 tsp
- water1 tsp
Method
- 01
Create the pūlehu paste.
In a small bowl, mash the garlic, tablespoon of ginger, brown sugar, coarse salt, black pepper, and togarashi together with the back of a spoon until the moisture forms a thick, fragrant paste.
- 02
Rub and rest the steak.
Drizzle the dried steak lightly with neutral oil, then aggressively rub the garlic-ginger paste all over it, pressing it into the meat. Let the steak rest on the counter for 20 to 30 minutes to dry-brine.
- 03
Prepare your dipping sauce.
While the steak rests, whisk together the soy sauce, rice vinegar, sesame oil, remaining half teaspoon of ginger, green onion, granulated sugar, and water in a small bowl.
- 04
Fire up the heat.
Set up a two-zone fire on a grill with coals on one side only, or place a heavy cast-iron skillet over medium-high heat on the stove until smoking hot.
- 05
Sear the steak hard.
Place the steak over the highest heat and sear completely undisturbed for 3 to 4 minutes until the brown sugar and garlic deeply caramelize, then flip and sear the other side for another 3 minutes.
- 06
Finish to the proper temperature.
Move the steak to the cooler side of the grill or turn the stovetop burner down to low, cooking until an instant-read thermometer hits 130°F for a perfect medium-rare.
- 07
Rest, cube, and serve.
Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice the steak against the grain into thick strips, cut into bite-sized cubes, and serve on a communal platter with toothpicks and the dipping sauce.
Notes
Replicating island soy sauce.
Local Hawaiian recipes rely on Aloha brand shoyu, which is notably sweeter and less salty than standard mainland brands. The addition of water and a pinch of sugar to the dipping sauce hacks standard Kikkoman to match this profile.
Do not skip the resting period.
Because this steak is cut into bite-sized pieces before serving, resting the meat for a full 10 minutes is critical to prevent all the juices from bleeding out onto the platter.
From Cook Hawaiian in America.