| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 4 | Rib Eye or Sirloin Steaks | |
| 1/2 | c | Soy Sauce |
| 1/2 | c | Pineapple Juice |
| 1 | T | Dried Ginger, Shredded |
| 4 | T | Sherry |
| 1 | T | Butter, Melted |
| 1 | t | Dry Mustard |
| 1 | Clove Garlic, Pressed | |
| 1/2 | t | Curry Powder |
| 2 | Ripe, Firm Bananas | |
| 1 | T | Lemon Juice |
| 1 | T | Pineapple Juice |
| 2 | T | Butter, Melted |
| 1 | T | Honey |
| 3 | T | Coconut, Shredded |
| 3 | T | Brandy |
INSTRUCTIONS
Preheat the barbecue - it is ready when all the coals have an even coating of thick, gray ash. Score the fat edges of the steaks every 2". Place the steaks in a shallow dish. Combine the marinade ingredients. Pour the marinade over the steaks. Turn the steaks. Cover. Marinate refrigerated for at least 3 hours, turning once. Peel the bananas. Cut each banana in half lengthwise. Brush with lemon juice. Make "cups" out of foil to hold the bananas, two banana halves to each "cup". Mix the pineapple juice, butter and honey. Brush the bananas with this mixture. Sprinkle with shredded coconut. Bring the top of the foil over to fully enclose the bananas. Joel Ehrlich on rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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