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ZESTY GINGERED STEAK

All Fired Up!
by Margaret Howard

The paste rubbed over the steak gives an attractive extra zesty ginger flavor to these modest cuts of meat. It's also excellent on lamb and pork.
Makes 4 to 6 servings.


Ingredients

    • 2 lb round or flank steak

    PASTE
    • 1/2 cup finely minced onion
    • 3 tbsp fresh lemon juice
    • 2 tbsp finely minced gingerroot
    • 2 cloves garlic, crushed
    • 1 tsp each: ground cumin & crushed green peppercorns
    • 1/2 tsp brown sugar
    • 4 drops hot pepper sauce
    • 1 tsp canola oil


Directions

1. Trim excess fat from meat and discard.

2. For paste: Blend onion, lemon juice, gingerroot, garlic, cumin, peppercorns, sugar, hot sauce and oil in a small food processor (or mash by hand with back of a fork) to form a paste. Pat meat dry with paper towel. Rub paste evenly over all surfaces of meat. Let stand at room temperature for 30 minutes or cover and refrigerate for several hours.

3. Preheat indoor grill on high for 5 minutes. Place meat on lightly oiled grill rack; sear on each side. Cover loosely with foil, reduce heat to medium, grill to desired stage of doneness; turn . once. (For maximum tenderness, do not cook less tender cuts, such as round or flank steak, past medium).

Suggested Menu: Serve with Potatoes & tossed green salad.

For Outdoor Grilling:
Follow procedure as above for Steps 1 and 2.
Step 3: Preheat grill on medium-high. Place meat on lightly oiled grill rack; sear on each side. Close lid and grill to desired stage of doneness; turn once. (For maximum tenderness, do not cook less tender cuts, such as flank steak, past medium).
 

 

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