Hula steak
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | slice | (2-3 inch thick) fresh ginger; peeled; finely chopped -or- |
1 | teaspoon | Ground ginger |
2 | Cloves garlic; minced -or- | |
½ | teaspoon | Garlic powder |
2 | cups | Soy sauce |
¼ | cup | Packed brown sugar |
¼ | cup | Brandy or bourbon |
4 | pounds | 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 |
Directions
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, .
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