| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Zealand |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Rump steak; trimmed of any fat and grissle. (I know the fat tastes good but my Dr insists) |
| 1 |
c |
Soy sauce (Yes I prefer Kikkoman); approx |
|
|
Splash of Teriyaki sauce |
| 2 |
|
Kiwifuit; sliced |
|
|
Splash Red Wine; If you wouldn't drink it don't ruin the food with it!!! (It helps to have a glass while trimming the steak 🙂 ) |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Cracked black pepper. |
INSTRUCTIONS
Variations include pinch of chilli, Basil or anything else you fancy.
Mix, and marinate overnight in the fridge or two to three hours on the
bench (as long as it's not a 100 degree Sydney day!!) I like to give it a
bit of a shake every now and then to keep everything coated.
The Kiwifruit is the "secret" ingredient. It contains an enzyme that is
second to non at breaking down cell walls in meat. Result very tender
steak. Kiwifruit apart from being a great source of vitamins etc has some
interesting by-products, but more on those later..)
(Being an Aussie, it hurts to admit the Kiwi's (New Zealanders) have come
up with something this good) Before anyone explains that the Kiwifruit is a
Chinese Gooseberry, the current Kiwifruit is very different from the
original Chinese Gooseberry..through long development and breeding
As for cooking the steak..Remove the steak and discard the marinade. I get
the barbecue hot to sear the meat, cook for three or four minutes each side
so it's still nice and rare inside..
Also often saute mushrooms on the barbecue at the same time to go with the
steak.
Good company, fine glass of red..life is good!!!!
Posted to recipelu-digest Volume 01 Number 369 by "RobR"
<rroughto@laurel.ocs.mq.edu.au> on Dec 15, 1997
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