Serves 2
Ingredients
*Ingredients are sourced from Farm Link Hawaii
Maui Onion Jam
1 Tbsp extra-virgin olive oil
6 oz (1-2 small) sweet Maui onions, sliced
1 clove garlic, minced
1 tsp Counter Culture Organic Farm thyme, chopped
¼ cup marsala
2 tsp Tolentino Honey Co. raw honey
TT salt and pepper
Porterhouse
1 Na'alae Beef Co. porterhouse steak
TT salt and pepper
1 Tbsp canola oil
2 Tbsp butter
2 cloves garlic, smashed
6 sprigs Counter Culture Organic Farm thyme
1 pinch maldon salt
Zucchini Carpaccio
1 Ma'alaea Wonder Farm zucchini, sliced into thin ribbons
¼ cup sweet Maui onions, sliced thin
1 Tbsp parsley, chopped
½ each lemon
2 Tbsp extra-virgin olive oil
½ tsp zaatar
TT salt and pepper
Instructions
In a small pan over medium-low heat cook the onions slowly in olive oil, seasoned with salt and pepper, until soft. Add the garlic and thyme and cook 1 minute more. Deglaze the pan with marsala, add the honey and turn heat to medium-high cooking and stirring, until brown and caramel-y.
Place the steak on a plate, season both sides with salt and pepper and let sit at room temperature for 15 minutes.
Heat a skillet on high with oil until smoking hot. Add the steak and sear 4-5 minutes, until dark brown and caramelized (lower heat if it starts to burn). Turn the steak over, sear another minute, add butter, garlic and thyme and baste the steak over and over by spooning the hot butter onto the steak, until rare to medium rare (about 120 degrees). Remove the steak from the pan, place it on a plate,sprinkle with maldon salt and dump the hot grease with garlic and thyme sprigs over the stop. Let rest 5 minutes before serving.
In a medium bowl toss zucchini, onion and parsley with the juice of a ½ lemon, olive oil, zaatar, salt and pepper. Serve alongside the steak with Maui onion jam.
