Recipe Courtesy of edible Hawaiian Islands
Photography by Mieko Horikoshi
8 ounces of grass fed local beef filet
2 ripe avocados
½ pound of cherry tomatoes
1 small Maui onion
4 large whole garlic cloves, sliced
Salt & pepper to taste
In a small frying pan heat 4 tablespoons of olive oil and gently fry garlic slices. Be careful not to burn the garlic. Remove from olive oil on a paper town, season with salt and allow garlic to cool.
Grill steak, seasoning with salt and pepper. Let steak rest for 10 minutes and cube into ½” bite size pieces. Reserve.
Halve avocado, peel and remove seed, cut in 1/2” bite size pieces, squeeze with lemon and reserve.
Cut cherry tomatoes in half, reserve.
Chop onion in ½” dice, reserve
Gently combine all ingredients, plate and serve.