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.

Reviews & Comments 2

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  • auntybea 10 years ago
    I must try this -- I have to admit I have never tried grilling and slicing a tougher cut of steak, but it's just about time! I love the marinade.
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  • 22566 10 years ago
    Nice as will,Thank-you
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