| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 1 | sl | (2-3 inch thick) fresh ginger; peeled; finely chopped -or- |
| 1 | ts | Ground ginger |
| 2 | Cloves garlic; minced -or- | |
| 1/2 | ts | Garlic powder |
| 2 | c | Soy sauce |
| 1/4 | c | Packed brown sugar |
| 1/4 | c | Brandy or bourbon |
| 4 | lb | Well-aged beef sirloin; cut 1-inch thick |
| Garnish; if desired: a lei of flowers or 1 large green bell pepper cut in 1-inch squares & 1/2 fresh pine- apple; peeled, cored, cubed |
INSTRUCTIONS
Mix ginger, soy sauce, brown sugar & brandy in a shallow dish just large enough to hold meat. Place meat in marinade & turn to coat; let stand 1 hour at room temperture; turn often. Prepare bed of coals or preheat broiler. Adjust grill 4 to 6 inches above coals or oven rack so meat will be 4 to 6 inches below heat source. Brush grill or oven rack with piece of meat fat. Lift meat from marinade; rub a thin layer of ground ginger on both sides for a spicier, more pungent flavor, if desired. Grill or broil to desired doneness, turning once; allow 6-8 minutes per side for medium-rare. Remove steak to a warmed platter and garnish with a lei or squares of bell pepper and cubes of pineapple, if desired. Makes 6 to 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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