Ginger Soy London BroilFrom kalsmom 8 years ago
- 1 piece (2 inches) fresh ginger, peeled and thinly sliced shopping list
- 1/2 red onion, cut into 1-inch chunks shopping list
- 4 cloves garlic, coarsely chopped shopping list
- 1/2 cup chopped fresh cilantro or flat-leaf parsley shopping list
- 1/4 cup dry red wine shopping list
- 1/4 cup soy sauce shopping list
- 1/4 cup vegetable oil shopping list
- 1/2 teaspoon black pepper shopping list
- 1 beef top round steak, cut 1-1/4 to 1-1/2 inches thick, or 1 beef flank steak (1-1/2 to 2 pounds) shopping list
How to make it
- Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine.
- Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.
- Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.
- Remove the steak from the marinade and drain well.
- Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired.
- (This isn’t absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)
- Transfer the steak to a cutting board and let rest for 5 minutes.
- Using a sharp knife, carve it into broad thin slices, holding the knife blade at a 45-degree angle to the top of the meat.
- Serve at once.
The Cookkalsmom Sherwood Park, CA
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