Pulehu Steak with Spicy Sambal Hamakua Mushrooms


Steak coated in our signature Pulehu Spice and pan-seared with Hawaii-grown Hamakua mushrooms and sambal butter is a deliciously indulgent dinner.

Calabash Ingredients

  • Hamakua mushrooms

  • Shallot

  • Lime

  • Italian parsley

  • Sirloin steak

  • Pulehu Spice

  • Spicy Sambal Butter

You’ll Also Need

  • Salt and pepper

  • Olive oil


  • Large Nonstick Frying Pan (12”)


  1. Wash and dry produce. Keep ingredients separate.

  2. Halve and slice Hamakua mushrooms lengthwise. Halve and peel shallot; slice. Quarter lime; juice two quarters; reserve remainder. Pick Italian parsley leaves from stems, chop; discard stems.

  3. Pat steak dry with paper towel. Rub Pulehu Spice evenly on both sides of steak. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Place steaks in pan and cook to desired doneness, at least 2 minutes per side. Set aside to let rest on cutting board.

  4. In the same pan, over medium heat, warm another tablespoon of olive oil. Add shallots and cook until fragrant, about 30 seconds. Add Hamakua mushrooms. Cook, tossing occasionally, until golden brown, about 3 minutes. Add Spicy Sambal Butter. Season with salt and pepper as desired and add a pinch of chopped parsley. Remove from heat and finish with lime juice.

  5. Thinly slice the steak against the grain; divide steaks between two plates. Top with Hamakua mushrooms and drizzle with butter-pan sauce. Garnish with remaining parsley and lime wedges.