| 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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