ingredients      Serves 6

3lb top sirloin or tenderloin, cut into 1.5-inch pieces
2 bottles Humble and Frank HIGH TIDE MAUI SAUCE AND MARINADE
30 large prawns, peeled and deveined
1 Tbsp coconut oil
1 tsp powdered turmeric
½ tsp salt
1 cup jasmine rice
One bunch scallions, trimmed
Olive oil


In a large bowl, toss steak pieces with 1 bottle of HIGH TIDE MAUI SAUCE. Cover and refrigerate for at least 3 hours and up to overnight.

Thread the steak onto 6 skewers (if using bamboo skewers, soak in water for at least 30 minutes first).

Thread the prawns onto 6 skewers. Cover the meat and prawns and refrigerate until ready to cook.

Heat a grill to medium-high.

In a pot over medium heat, melt the coconut oil. Stir in the turmeric and salt. Add the rice and stir constantly until it is well coated and warmed, about one minute. Turn the heat to high, and add 1 ¼ cups of water (or cook according to package directions). Bring to a boil, then turn to a simmer, cover, and cook for 15 minutes. Let rest for 5 minutes, then fluff with a fork.

While rice is cooking, grill the steak. Place on the grill and cook for 4 minutes. Turn and brush with more HIGH TIDE MAUI SAUCE. Cook for another 3-5 minutes, depending on thickness of pieces. Transfer to a plate, and cover loosely with aluminum foil.

Brush the prawns and scallions with a bit of olive oil. Place on the grill and cook for 2-3 minutes on each side. Brush the prawns with more HIGH TIDE MAUI SAUCE. Transfer the prawns and scallions to a plate, sprinkle with salt and pepper and serve with steak skewers and additional grilled vegetables.

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