Editorial sample recipeSamoanintermediateHalalGluten-FreeDairy-Free

Samoan Koko Spiced Halal Beef Skirt Steak With Roasted Taro

Name: Samoan Koko Spiced Halal Beef Skirt Steak With Roasted Taro
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 1.5 lb halal beef skirt steak, sliced thinly against the grain; 1 lb fresh taro root, peeled and cut into half inch cubes; 2 tbsp coconut oil, divided; 1 tbsp unsweetened cocoa powder; 1 tsp ground ginger; 1 tsp sea salt, divided; 0.5 tsp black pepper; 0.5 cup coconut milk

Tender strips of halal beef skirt steak rubbed with traditional Samoan cacao nib spices, pan-seared and paired with crispy roasted taro root.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Parboiling

Partial boiling of food as a preliminary cooking step before finishing with high-heat roasting or frying.

Instructions

Step 1: Bring a medium pot of water to a boil, add diced taro root, and parboil for 8 minutes until slightly tender, then drain and pat dry.
Step 2: Preheat oven to 400 degrees Fahrenheit, toss drained taro root with 1 tablespoon coconut oil and half the sea salt, and spread on a sheet pan.

Step 3: Roast taro root in the oven for 15 minutes until edges are crisp and golden brown.

Step 4: In a medium bowl, combine unsweetened cocoa powder, ground ginger, remaining sea salt, and black pepper, then toss sliced halal beef skirt steak to coat evenly.

Step 5: Heat remaining 1 tablespoon coconut oil in a cast-iron skillet over high heat until smoking hot.

Step 6: Add spiced beef strips in a single layer and sear without moving for 2 minutes, then stir-fry for an additional 2 minutes until cooked through.

Step 7: Pour coconut milk into skillet, stir quickly to deglaze the pan for 1 minute, and serve immediately alongside roasted taro root.

Cooking tips

Handle taro root carefully while peeling as raw skin can cause mild skin irritation for some home cooks.
Slicing skirt steak against the grain shortens muscle fibers, guaranteeing maximum tenderness after high-heat searing.
Original home-cooking adaptation inspired by Samoan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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