[CH] Dinner the Other Night - Great Steak
RisaG (radiorlg@yahoo.com)
Mon, 29 Jul 2002 13:24:17 -0700 (PDT)
This was the best steak I ever made on the George
Foreman Grill. Unbelievably good. I was supposed to
make this on Friday night for dinner but Steve had to
work late. It was already marinating so I let it sit
until Saturday night. Great idea.
Made it Saturday night and it was sooooooo great. The
flavor was truly wonderful. We both loved it.
* Exported from MasterCook *
Asian Marinated Steak
Recipe By : Adapted from Bon Appetit, July 2001
Serving Size : 4 Preparation Time :0:00
Categories : Bbq & Grilling Main
Dish
Meat
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1/2 cup soy sauce
1/2 cup sake
1/4 cup Splenda Sweetener
1/2 bunch cilantro -- chopped
1 1 inch pc ginger root -- peeled, in
slices
2 cloves garlic
1 tsp chile paste
1 large steak (at least 2 inches
thick)
Combine first 7 ingredients in a food processor; blend
until pureed. Pour marinade into a large heavy-duty
freezer bag. Stab the steak a few times with a knife
to make a few cuts in it. Add it to the marinade in
the bag. Zip it up and place it in a larger zip bag.
Refrigerate until needed (anywhere from 1 hour to
overnight - overnight is best). Turn the bag over and
rub the steak once in awhile.
On the day of cooking: Prepare barbecue (for medium
heat) or Preheat George Foreman Grill. Remove steak
from marinade. Pat the excess marinade off the steak
with paper towels. Grill steaks to desired doneness
(for me medium-rare). On a barbecue grill, that could
be 3-4 minutes per side. For the George Foreman Grill,
that is 8 minutes (for that thick a steak).
Serve immediately.
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Serving Ideas : corn on the cob
NOTES : Risa's notes:
This was absolutely, hands-down, the best steak I ever
made on the George Foreman Grill. It was juicy and
still quite pink inside. The flavors were excellent.
Because I let it marinate overnight, it really tasted
of the ginger. Very good marinade.
RisaG
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