Tiyula Itum

Australian Grassfed Strip Steak, Ramp Salsa Verde, Coconut Rice, Burnt Coconut, Pickled Coconut, Pickled Chiles

Chef Julie Cortes of Hiraya | Washington, D.C.

”Inspired by summers on my grandparents’ coconut farm—where I learned that every part of the coconut is precious—this dish is my tribute to my grandparents and a nod to the Filipino spirit of resourcefulness. It’s a Tausug-inspired experience from the Southwest Islands of the Philippines, featuring burnt, sweet, and sour coconut. The burnt coconut becomes a deep, soulful sauce; the sweet is used to make a fragrant coconut rice; and young coconut meat is used for a tangy pickle. In a true celebration of whole-food cooking, I also decided to serve everything inside the coconut shell. I paired the coconut with an Australian grassfed strip steak for its incredible tenderness and robust flavor. It perfectly complements the dish’s bold tropical notes and pickled accents.” — Chef Julie Cortes

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Adapted by StarChefs  |  June 2025  |  Photo: Cameron Whitman

INGREDIENTS

Burnt Coconut Paste:
50 grams burnt coconut
225 grams shallots|
125 grams garlic cloves, peeled
50 grams turmeric, peeled
50 grams galangal, peeled
95 grams ginger, peeled
50 grams lemongrass

Steak:
1 Australian New York strip steak

Coconut Rice:
2 cups jasmine rice, rinsed
2 cups coconut water
1 pandan leaf, knotted 
½ teaspoon kosher salt

Pickled Coconut:
¾ cup cane vinegar
½ cup coconut water
2 tablespoons granulated sugar
1 teaspoon kosher salt
4 whole black peppercorns
1 bay leaf
1 cup young coconut meat, julienned
1 carrot, julienned
50 grams thinly sliced red bell peppers
50 grams thinly sliced green bell peppers
2 cloves garlic, thinly sliced
1 red Thai chile, thinly sliced

Ramps Salsa Verde:
50 grams ramp bulbs, finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons finely chopped cilantro
1 small clove garlic, finely grated
½ teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons white wine vinegar
¾ cup extra virgin olive oil
Kosher salt
Ground black pepper
20 grams blanched and chopped ramp greens

Tiyula Itum:
1 tablespoon canola oil
½ liter beef stock
½ liter coconut milk
2 Thai chiles, sliced
Kosher salt
Ground black pepper

To Assemble and Serve:
Pickled Thai chile, sliced

METHOD

For the Burnt Coconut Paste:
In a blender, blend all ingredients until a smooth paste is achieved. Set aside.

For the Steak:
Crust the steak with Burnt Coconut Paste. Refrigerate overnight. 

For the Coconut Cloud Rice:
In a pot over medium heat, combine all ingredients. Cover and cook for 10 minutes, or until rice is cooked through. Remove lid and let steam 5 minutes. Fluff and set aside. 

For the Pickled Coconut:
In a nonreactive container, combine coconut meat, carrots, peppers, chiles, and garlic. Set aside. In a saucepan over medium-low heat, bring vinegar, coconut water, sugar, salt, peppercorns, and bay leaf to a simmer, stirring until sugar has fully dissolved. Cool slightly. Pour pickling liquid over the vegetables. Let sit overnight. 

For the Ramps Salsa Verde:
In a mixing bowl, combine ramp bulbs, parsley, mint, basil, cilantro, garlic, lemon zest, lemon juice, and vinegar. Gradually stir in olive oil until saucy but not runny. Season with salt and pepper, and adjust acid or oil if needed. Fold in chopped ramp greens.

For the Tiyula Itum:
In a saucepan over medium flame, heat oil. Sauté 250 grams Burnt Coconut Paste until fragrant. Add beef stock and stir to combine, then add coconut milk and bring to a boil. Once boiling, reduce heat and add Thai chile. Season with salt and pepper. Gently simmer 40 minutes, or until mixture is rich and flavorful. Carefully transfer the sauce to a blender. Blend 5 minutes, or until smooth. Strain and set aside.

To Assemble and Serve:
Remove crust from Steak. In a pan over medium-high heat, sear Steak to medium rare, or preferred doneness. Let rest 3 minutes, then slice. On a serving plate, spoon desired amount Tiyula Itum. Lay seared Steak on top, then finish with a generous spoonful of Ramps Salsa Verde. Garnish with pickled Thai chile. Serve with Coconut Cloud Rice and Pickled Coconut on the side.

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