Home Cooking with Foodland: Episode 16

Join Chef Keoni in his home kitchen as he demonstrates how to make Grilled Flank Steak, Creamy Smashed Cucumbers and Sangria​.

Ingredients and Instructions (Serves 4):

Grilled Flank Steak

  • 1-1/2 pounds flank steak, or your favorite cut of steak
  • Ala’e or coarse sea salt, as needed
  • Garlic powder, as needed
  • Onion powder, as needed
  • Fresh ground pepper, as needed
  • 1 tablespoon olive oil


  1. Prepare your grill according to fuel type, gas or wood.
  2. Season the steak with salt, garlic powder, onion, pepper and drizzle with olive oil.
  3. Grill to desired temp. 120 for medium rare.
  4. Allow the steak to rest 5-10 minutes. Slice on a bias, against the grain. Serve.

Smashed Cucumber Salad with Creamy Sesame Dressing

  • 3 Japanese cucumbers, look for the smaller skinny ones
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 pinch sugar
  • 1 tablespoon rice wine vinegar, or more to taste
  • 1 dash sesame oil
  • 1 dollop mayonnaise
  • 1 dash toasted sesame seeds
  • 1 tablespoon sliced green onions


  1. Using a rolling pin or similar, smash the cucumbers just enough to bruise them.
  2. Break the cucumber up into bite size pieces. Place in a mixing bowl.
  3. Add in the remaining ingredients, and toss.
  4. Adjust seasoning to preference.

Optional: garnish with more sesame seeds and sliced green onions.

Basic Red Wine Sangria

  • 1 bottle good quality red wine
  • 1/3 cup triple sec, gran marnier or cointreau
  • 1 cup brandy
  • 1/4 cup sugar
  • 1 cup orange juice
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 apple, sliced
  • 1 cup berries, your choice


  1. Combine ingredients and refrigerate for 24 hours.
  2. Serve in glasses with some of the fruit.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.