The Great Chefs of the West benefit for the National Kidney Foundation is Tuesday, Feb. 18, 2003, 6 p.m. at the Hyatt Regency Tech Center. For more information, call the National Kidney Foundation at (720) 748-9991. Tickets are $100 and are available at the door.

Teriyaki beef

2 lbs. sirloin steak, trimmed of all fat or flank steak
1 bunch green onions, white parts removed
1/2 cup Kikkoman teriyaki sauce
fresh ground black pepper
1 Tbl. minced fresh ginger
tooth picks or kitchen twine

Coconut rice:

4 cups Chinese calrose rice, or converted rice such as Uncle Ben's
1 -14 oz can coconut milk
5 cups water
3 lemons, zest only chopped
1Tbl. salt
1/2 tsp. white pepper
1/4 bunch cilantro. chopped
1/2 cup unsweetened coconut flakes, toasted lightly

Pineapple Dip:

1/2 cup fresh golden pineapple, finely chopped in 1/4 " pieces
1/3 cup rice vinegar
1/3 cup sugar
1/3 cup water
1Tbl. Thai fish sauce
2 tsp. sambal garlic chili paste
1 tsp. thinly sliced green onions

1. Pound steak between sheets of saran wrap until 1/4" thickness, you will need a long rectangular shape to work with.

2. Place green onion strips overlapping across middle of rectangle from end to end, season with black pepper, roll up so green onion is in middle of roll.

3. Tie with string every 3 inches of roll or skewer shut roll with toothpick.

4. Marinate in teriyaki sauce and ginger for 45 minutes.

5. Make coconut rice; combine all ingredients in rice cooker or in pan on stove.

6. Combine pineapple dip in bowl, add sambal chili sauce to desired spiciness 7. Preheat broiler and cook beef to desired doneness, allow to cool 5 minutes, untie and slice in 1/2 " thick slices and arrange over coconut rice, offer pineapple dip on the side.