Great flavours develop in meat when marinated in this extra zesty ginger marinade. Great on lamb and pork as well.
- 2 lb (1 kg) round or flank steak
- 1/2 cup (125 mL) finely minced onion
- 3 tbsp (45 mL) fresh lemon juice
- 2 tbsp (30 mL) finely minced gingerroot
- 2 cloves garlic, crushed
- 1 tsp (5 mL) each: ground cumin and crushed green peppercorns
- 1/2 tsp (2 mL) brown sugar
- 4 drops hot pepper sauce
- 1 tsp (5 mL) canola oil
Trim excess fat from steak and discard. Place steak in a resealable plastic bag or shallow nonreactive dish.
For marinade: In a food processor, purée onion, lemon juice, gingerroot, garlic, cumin, peppercorns, sugar, hot sauce and oil until smooth. Pour over steak and turn to coat evenly. Refrigerate for several hours or overnight; turn steak occasionally.
Remove steak from marinade; reserve marinade. Place marinade in a small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.
Preheat grill on medium-high. Place steak on oiled grill rack. Close lid and cook for 8 to 10 minutes, or until desired stage of doneness; turn once. (For maximum tenderness, do not cook less tender cuts, such as flank steak, past medium). Brush occasionally during cooking with warm marinade.
Makes 4 to 6 servings.
Recipe courtesy of Margaret Howard, author of All Fired UP! published by Firefly Books.