Pulehu Rub Roasted Striploin
Chef Keoni shares his secret to a juicy, perfectly roasted striploin seasoned with pulehu rub. Served with island-style horseradish, refreshing lomi tomato, and warm Hawaiian sweet rolls, it’s the perfect centerpiece for family dinners or your next holiday feast.
Ingredients
Striploin Roast
- 5-6 lb. Whole striploin roast, trimmed 5–6 lbs, trimmed
- 2 tablespoons Alae salt (or Kosher salt)
- 1 tablespoon Freshly cracked black pepper
- 1 tablespoon Garlic powder (or granulated garlic)
- 2 teaspoons Ginger powder
- 1 tablespoons Onion powder
- 2 tablespoons Shoyu
- 1 teaspoons Liquid smoke
- 2 tablespoons Neutral oil (canola or avocado)
Island Horseradish Sauce
- 1 cup Sour cream
- 2 tablespoons Prepared horseradish, adjust to taste
- 1 teaspoon Hawaiian chili pepper water
- 1 tablespoon Green onion, chopped
- 1 pinch Salt
Lomi Tomato
- 2 Medium tomatoes, small diced
- ¼ Small sweet Maui onion, minced
- 1 teaspoon Hawaiian salt
- 1 tablespoon Chopped green onion
- 1–2 ice cubes to keep it fresh (Optional)
- 1 dozen Sweet Hawaiian Rolls
Instructions
- Season the Striploin (Pulehu Rub): In a small bowl, combine Hawaiian salt, black pepper, garlic powder, ginger, and onion powder. Rub the striploin lightly with shoyu, liquid smoke and oil, then coat evenly with the pulehu rub. Let rest at room temperature 30–45 minutes before roasting.
- Roast the Beef: Preheat oven to 450°F (230°C). Place roast on a rack in a roasting pan. Roast for 15 minutes to develop a crust. Lower oven to 325°F (165°C) and continue roasting until internal temperature reaches 120°F rare, 130°F medium-rare, 140°F medium. Remove, tent with foil, and rest 20–30 minutes.
- Make the Horseradish Sauce: Stir together sour cream, horseradish, chili pepper water, green onion, and salt. Chill until ready to serve.
- Prepare Lomi Tomato: Combine diced tomatoes, onion, Hawaiian salt, and green onion. Mix gently, adding ice cubes if desired. Chill until serving.
- Serve Family-Style: Place the whole rested striploin on a cutting board or platter. Carve to order in thin slices. Serve with bowls of horseradish sauce and lomi tomato on the side. Guests can build their own sliders with warm Hawaiian rolls.
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