Samoan · intermediate
Samoan Koko Spiced Halal Beef Skirt Steak With Roasted Taro
Tender strips of halal beef skirt steak rubbed with traditional Samoan cacao nib spices, pan-seared and paired with crispy roasted taro root.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
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.
- 02
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.
- 03
Roast taro root in the oven for 15 minutes until edges are crisp and golden brown.
- 04
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.
- 05
Heat remaining 1 tablespoon coconut oil in a cast-iron skillet over high heat until smoking hot.
- 06
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.
- 07
Pour coconut milk into skillet, stir quickly to deglaze the pan for 1 minute, and serve immediately alongside roasted taro root.
A LITTLE KITCHEN KNOW-HOW
Parboiling
Partial boiling of food as a preliminary cooking step before finishing with high-heat roasting or frying.
Notes from the kitchen
- 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.