Students from Wai­pahu High School’s culinary program, lead by teacher Elaine Matsuo, demonstrate recipes for quinoa salad and flank steak on today’s episode of “What’s Cooking Hawaii” (7 p.m. on KFVE; repeats 5 p.m. Sunday).

Take note: This recipe requires two days to execute; both marinating the steak and the chimichurri dressing require a day.

COFFEE-RUBBED STEAK WITH CHIMICHURRI SAUCE
2 to 3 pounds flank or skirt steak
» Marinade:           
2 tablespoons minced garlic      
1 tablespoon red wine vinegar
1 teaspoon black pepper         
1 tablespoon kosher salt
1 teaspoon sugar   
» Coffee rub:           
2 tablespoons fine ground coffee       
2 tablespoons chili powder
2 tablespoons dark brown sugar   
1 tablespoon smoked paprika
1-1/2 tablespoons ground cumin
1 tablespoon kosher salt

Combine marinade ingredients and massage into meat; refrigerate overnight.

Blend coffee rub ingredients well. Rub over marinated meat. Let meat rest at room temperature at least 20 minutes.

Grill rare to medium-rare. Allow meat to rest at least 15 minutes. 

Slice thinly against grain. Serve with chimichurri dressing (recipe below). Serves 6.

CHIMICHURRI DRESSING
1/2 cup finely chopped cilantro
3/4 cup chopped Italian parsley       
1/2 cup red wine vinegar
1/4 cup olive oil           
1 tablespoon minced shallots
1 tablespoon minced garlic
Sugar, to taste       
Kosher salt, to taste
Black pepper, to taste
Red chili flakes, to taste

Mix all ingredients. Allow flavors to rest for at least 1 day before using. This recipe is flexible; increase or decrease amounts according to preference.

Nutritional information unavailable.