Grilled steaks and torch bananas

4 Servings

Ingredients

Quantity Ingredient
4 Rib Eye or Sirloin Steaks
½ cup Soy Sauce
½ cup Pineapple Juice
1 tablespoon Dried Ginger, Shredded
4 tablespoons Sherry
1 tablespoon Butter, Melted
1 teaspoon Dry Mustard
1 Clove Garlic, Pressed
½ teaspoon Curry Powder
2 larges Ripe, Firm Bananas
1 tablespoon Lemon Juice
1 tablespoon Pineapple Juice
2 tablespoons Butter, Melted
1 tablespoon Honey
3 tablespoons Coconut, Shredded
3 tablespoons Brandy

Directions

MARINADE

TORCH BANANAS

FLAMING SAUCE

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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