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Stuffed Flank Steak and Beet Salad


Taylor Kellerman has a to of ground to cover at his job. He is the Director of Agriculture and land steward of Kualoa ranch and thats almost 4,000 acres from mountain to sea. His responsibilities are from the cattle to the fishponds that he has to manage. Taylor is a Kailua boy who studied Tropical Agriculture in college and also worked with the Pine apple plantations on Maui. He has a big responsibility at the ranch but also trying to help Hawaii’s community’s grow more food. this week is in the kitchen using some of the ranch’s precious ingredients making flank steak and beet salad recipe.


Steak marinate

  • 1 large Flank Steak
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 6 peeled  and minced garlic cloves
  • 1 small bunch Italian parsley finely chopped
  • Salt and pepper to taste

Steak stuffing

  • 1 cup of whole fresh basil leaves
  • 1 cup roasted red peppers (peeled)
  • 1 whole med. maui onion sliced
  • 1 cup of cubed parmesan cheese

Beet salad

  • 4 large beets roasted
  • ¼ cup whole basil 
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste


  • Butterfly the flank steak lengthwise to that you are left with 2 steaks the same size but ½ the thickness
  • combine the vinegar, extra virgin olive oil, parsley, and garlic in a bowl and mix
  • pour marinate over the steaks, add salt and pepper to state, and marinate for 6-8 hours

General Prep

  • Lay the two marinated steak haves on a large cutting board
  • Evenly layer basil, then roasted red peppers, then onion, then parmesan
  • Roll steak and filling like a sushi roll, carful to align the meat grain so you cut cross grain when serving
  • Tie with butchers twine to keep it together
  • Roast or grill to med temp
  • Let cool, and cut into “pinwheels”
  • Can serve either hot or cold

Beet Salad

  • Slice ends off of beets, place on a sheet of heavy duty foil, and drizzle 2 TBLSP of extra virgin olive oil.  Wrap tightly in foil and back for one hour.  Allow to cool
  • Peel and cube the beets in 1” cubes, add to a mixing bowl
  • Chiffon the basil and add the balsamic vinegar and extra virgin olive oil.  Salt and pepper to taste. Mix and serve


SourceTaylor Kellerman
Prep time
Cooking time
Total time


Flank Steak (Large)
1⁄4 c
Red Wine Vinegar
1⁄4 c
extra virgin olive oil
garlic cloves (Peeled and minced)
1 bn
Italian Parsley (Finely chopped)
1 pn
1 pn
1 c
Basil Leaves (Whole and fresh)
1 c
Roasted Red Peppers (Peeled)
Maui Onion (Medium sized sliced)
1 c
Parmesan Cheese (Cubed)
Beets (Roasted)
1⁄4 c
2 T
Balsamic Vinegar
2 T
extra virgin olive oil


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