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Singapore Steak |
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Another family favourite, this one comes from my
mother Jeanne a wonderful cook and queen of writing recipes on
indistinguishable scraps of paper.
This simple recipe is both marinade and crust, so
it's important to try and maintain the integrity of the seasoning paste
through the cooking process. Treat it gently and retain the heavily
flavoured crust.
I serve this dish for informal parties or summer
dinners with leafy greens. |
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| Ingredients: |
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| 1 (average) flank steak |
| 1/4 cup peeled garlic, chopped coarsely |
| 1/4 cup ginger, chopped coarsely |
| 3-4 Tbsp Indian (Madras) curry powder |
| 3 Tbsp of soy sauce |
| 3 Tbsp of vegetable oil |
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| Method: |
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| 1. Blend all ingredients together in a food processor or
using a hand blender. |
| 2. In a dish for marinating, spread half the mixture on one
side of the steak, the flip over and spread the other half on
the other. Cover and with saran wrap and refrigerate for at
24-48 hrs. |
| 3. Remove from marinade and place on a broiling rack.
Broil both sides, 3 minutes each side, to rare. Be gentle and
try not to lose too much of the crust. (Flank steak is
supposed to be served rare, cook it longer if you like, but it
will be much less tender.) |
| 4. Allow to stand for 10 minutes, then slice thin strips on
a bias and serve with greens. |
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