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BATON ROUGE, La. (WAFB) - In Hawaiian, poke translates as “to cut crosswise,” referring to the small pieces of raw fish that usually go into the popular Hawaiian dish. Here, we put a heartier spin on the classic, combining seared chucks of prime rib, sweet onions and crushed nuts with a savory-sweet sauce, to give the meat-lovers a taste of what fish-lovers enjoy so much about poke.

Prep Time: 1½ Hours

Yields: 4 Servings

Ingredients:

1¼ pounds (1-inch thick) beef tenderloin steaks
1¼ tsps kosher salt
1 tbsp canola oil
¼ cup soy sauce
3 tbsps mirin
2 tbsps toasted sesame oil
1 tbsp light brown sugar
1½ tsps cornstarch
2 tbsps minced garlic, divided
1 cup grape tomatoes, halved lengthwise
⅔ cup sliced sweet onions
½ cup sliced scallions, divided
¼ cup roughly chopped, salted roasted macadamia nuts, divided
1½ tsps fresh lime juice
lime wedges for serving

Method:

Season steaks with salt then allow to rest at room temperature for 1 hour. In a large skillet over high heat, add oil and heat until simmering. Pat steaks dry with paper towels then add to hot skillet. Cook 2 minutes on each side, turn and sear edges of steaks until browned, about 1 minute. Transfer steaks to a cutting board and let rest 10 minutes. In a clean skillet over medium heat, combine soy sauce, mirin, sesame oil, brown sugar, cornstarch and 1 tablespoon garlic. Bring to a simmer, whisking constantly and scraping bottom of skillet, and cook 15–30 seconds until sugar dissolves and mixture thickens to a loose, syrup-like consistency. Remove from heat.

Cut steaks into ½-inch cubes then transfer to a bowl with tomatoes, sweet onion, half of scallions, 3 tablespoons chopped macadamia nuts, lime juice, remaining garlic and cooked soy sauce mixture, tossing to combine. Garnish with remaining scallions and macadamia nuts before serving with lime wedges.

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