Hawaiian Hibachi Steak - cooking recipe

Ingredients

10 kiwi fruits, peeled and pureed
1 1/2 cups fresh lime juice
1 1/2 cups pineapple juice
3/4 cup honey
3 ounces garlic, minced
6 tablespoons light soy sauce
6 tablespoons Worcestershire sauce
2 tablespoons salt
2 tablespoons chopped fresh thyme
1 tablespoon pepper
24 bay leaves, crumbled
24 (8 ounce) flat iron steaks, cut 1 inch thick (12 pounds)
3 3/4 cups pineapple-plum chutney (Pineapple-Plum Chutney)
48 cups shiitake-and-sweet pepper fried rice (Shiitake-And-Sweet Pepper Fried Rice)

Preparation

Marinate:
Combine all ingredients except beef steaks in non-reactive container and mix.
Add beef; turn to coat.
Cover and refrigerate 20 minutes to 2 hours.
Turn steaks once during marination.
Meanwhile make the Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For each serving:
Grill 1 beef steak to medium rare to medium doneness.
Carve steak into 1/2-inch-thick slices.
Heat 2 cups Fried Rice(Recipe # 290685) in saute pan.
Mound rice in center of plate and arrange beef slices around rice.
Garnish rice with 1/4 cup cilantro.
Spoon 2 1/2 tablespoons Pineapple-Plum Chutney (Recipe # 290686) over beef.
Garnish beef with 1 teaspoon green onions, 1/2 teaspoon sesame seed and 2 kiwi slices.