Cool recipe alert: Hawaiian Pipikaula beef

Educational Seasonings events at Hebron Academy, a private day and boarding school for grades 6-12 in Hebron, Mass., bring new and exciting flavors to students. This month, the SAGE Dining Services team is focusing on Hawaiian food, which has “become a trend since it’s such a diverse melting pot of Polynesian, Japanese, Chinese, American and European cultures using an abundance of fish, pork, chicken, beef and even Spam,” says Michael Eppinger, foodservice director at Hebron Academy. This simple recipe features flank steak and just a few other ingredients to create a taste of the islands.

YIELD: 6 servings

4 oz. fresh green hot chili peppers
12 Tbsps. shoyu sauce
6 Tbsps. granulated sugar
1 lb. 8 oz. flank steak

1. Mince chili peppers. Combine peppers with shoyu sauce and sugar, mixing well. Add steaks and turn to coat in marinade. Refrigerate overnight.
2. Remove steaks from marinade. Discard marinade. Cook steaks on charbroiler on medium-high heat to desired doneness. Allow steaks to rest 10 minutes before slicing.

Photo and recipe: SAGE Dining Services