Juicy Grilled Steaks and Torch BananasThis recipe yields 4 servings
Ingredients
4 rib eye (or sirloin steaks)
For the marinade
1/2 cup soy sauce
1/2 cup pineapple juice
1 Tbls. dried ginger, shredded
4 Tbls. sherry
1 Tbls. butter, melted
1 tsp. dry mustard
1 clove garlic, pressed
1/2 tcurry powder
For the Torch Bananas
2 large ripe, firm bananas
1 Tbls. lemon juice
1 Tbls. pineapple juice
2 Tbls. butter, melted
1 Tbls. honey
3 Tbls. coconut, shredded
For the flaming sauce
3 Tbls. brandy
Preparation
Preheat the barbecue - it is ready when all the coals have an even coating of thick, gray ash. Score the fat edges of the steaks every 2". Place the steaks in a shallow dish.
Combine the marinade ingredients.
Pour the marinade over the steaks. Turn the steaks.
Cover. Marinate refrigerated for at least 3 hours, turning once. Peel the bananas. Cut each banana in half lengthwise. Brush with lemon juice. Make "cups" out of foil to hold the bananas, two banana halves to each "cup".
Mix the pineapple juice, butter and honey. Brush the bananas with this mixture. Sprinkle with shredded coconut. Bring the
top of the foil over to fully enclose the bananas.
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