Executive Chef Leanne Kamekona shares the secret behind her delicious RumFire Sirloin, served at the new RumFire Restaurant at the Sheraton Kauai.

Ingredients:

The Steak

• 6 oz. Sirloin Steak
• 1 Tbsp Kauai Coffee Rub*

Vegetables

• 1 Slice Kula Onions, cut in ¼ inch thick rings
• 2 oz Tatsoi or baby spinach
• 1 tsp. Madras curry
• 2 oz Demi glace or Au Jus
• 4 oz Sweet Potato Fries
• Salt and Pepper to taste

Directions:

Rub sirloin steak with coffee rub; let steak marinade for 15 minutes.

Preheat sauté pan and add olive oil. Preheat Oven 350 degrees.

When sauté pan starts to smoke, sear steak 1-2 minutes per side. Place steak inside oven and cook to desired doneness.

In the same sauté pan, put onions and caramelized each side about 3 minutes per side.

Remove onions and set aside.

Sauté Tatsoi or spinach in the pan until wilted, seasoned with salt and pepper.

In a separate pot or portable deep fryer place sweet potatoes fries until done and set aside. Heat Demi Glace or your favorite steak sauce.

Assemble all items in a plate.

Enjoy!