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Bridget Davis’ Hawaiian Poke & Steak & Hummus

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Ingredients

Adjust Servings:
Steak & Hummus
500g Sirloin or strip loin
2Tbsp Avocado oil
3Tbsp Avocado oil
50g Butter
2 sprigs Rosemary
6 cloves Garlic
300g Hummus
1 Cup Chickpeas
1 Radish, washed and thinly sliced
Small handful Chives, finely chopped
Handful Fancy lettuce leaves
Hawaiian Style Poke
500 g Fresh Yellowfin Tuna Cut into bite-sized dice
3–4 tbsp light soy sauce sashimi quality
2 tbsp sesame oil
1 tbsp toasted sesame seeds
4 tbsp shredded nori
Optional Extras
Sprinkling chilli flakes added to personal liking
1/4 onion thinly sliced
2 sprigs spring onions green part only, thinly sliced
For spicy poke
4 tbsp Japanese kewpie mayo
1–3+ tbsp sriracha sauce depending how hot you like it!

Bridget Davis’ Hawaiian Poke & Steak & Hummus

Extracted from: “Bridget Davis – 128 Recipes that saved my life…. or at least my dinner” RRP is $35.00, published by New Holland and it is available now!

Features:
  • Gluten Free
  • Spicy
Cuisine:

    Get inspired by Bridget Davis' Delicious and Healthy recipes!

    • 30 minutes
    • Serves 4
    • Easy

    Ingredients

    • Steak & Hummus

    • Hawaiian Style Poke

    • Optional Extras

    • For spicy poke

    Directions

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    Steps

    1
    Done

    Steak & Hummus

    Preheat the oven on bake to 200°C (400°F) with the metal shelf positioned just over halfway.

    2
    Done

    In a cast iron or ovenproof frying pan on high, heat the 2 tablespoons of avocado oil. When you can see a light haze coming from the pan, carefully add the steak, fat side down and allow to cook for a couple of minutes until the fat has coloured slightly.

    3
    Done

    Season the meat well with salt flakes and carefully flip to continue to cook for a couple more minutes.

    4
    Done

    Add the butter to the pan and, when it’s melted, begin to spoon the fat over the steak.
    Add the rosemary and lightly crushed garlic cloves, skin and all.

    5
    Done

    Season the top side with salt flakes and place the pan in the oven.
    Roast for 10–15 minutes, or until a metal thermometer inserted into the steak reads to your desired doneness.

    6
    Done

    Remove the pan from the oven, wrap the steak in aluminium foil and rest for 5 minutes while you prepare the other ingredients for serving.

    7
    Done

    Take the roasted garlic cloves from the pan and remove any skins.
    Crush the garlic in a mortar and pestle or in a bowl with a fork, add 3 tablespoons avocado oil and mix to combine.

    8
    Done

    Onto a serving platter or large flat bowl, spoon on the hummus and, using the back of the spoon, make a few swirling indents in the hummus.
    Drizzle some of the roasted-garlic avocado oil into the indents.

    9
    Done

    Remove the steak from the foil, carefully picking the foil up to retain the juices and pour the juices into the garlic oil. Slice the steak into even thick slices and lay the steak over the hummus. Drizzle the remaining garlic oil over top of the steak and hummus.
    Finish the dish by topping with a few radish slices, chives and fancy lettuce. Finally, season with a few salt flakes and freshly ground black pepper before serving.

    10
    Done

    Hawaiian Style Poke

    Place the fish into a bowl and pour over enough soy sauce to just coat all the pieces. Add the sesame oil and mix together lightly and evenly.

    11
    Done

    Add the sesame seeds, nori, onions and spring onions, if using. Mix again lightly and, if using chilli flakes, add them now to your liking. Cover the bowl with cling film and allow the poke to chill in the refrigerator for at least 30 minutes before serving.

    12
    Done

    Spicy Poke

    For the spicy poke, complete all the steps above, except leave out the chilli flakes. Mix together the mayonnaise with the sriracha sauce and add it to the poke along with the fish roe. Mix gently and chill in the refrigerator as above.

    13
    Done

    Serving Suggestions

    To serve your poke, you can lay spoonfuls over warm white rice for a traditional island poke bowl. You can also add fresh avocado and seaweed to keep within traditions. I like, to serve it as a side dish as part of a buffet or dinner table.

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