TEN-SPICE STRIP STEAK WITH SOY-GINGER BBQ SAUCE
Back in the mid '80s I worked a semester as a cook for 38 college girls at a sorority at Syracuse University. A great gig if there ever was one. The Japanese housemother, Mrs. M., opened my mind to the freshness of ginger and other Asian flavors. You can find five-spice powder and hot chili sauce in the Asian section of your supermarket.
Yield feeds 4
Number Of Ingredients 16
Steps:
- Mix up the five-spice powder, Creole Seasoning, and soy sauce in a bowl. Add the oil to make a paste and rub it over the steaks. For best results, do this in the morning.
- Throw the sauce together when you get home. Set a saucepan on the stove and turn the heat to medium. Heat up the peanut oil and cook the ginger and garlic with a pinch of salt and pepper for 2 minutes. Add the remaining ingredients, saving 2 tablespoons of the scallions for garnish, and stir to blend. Keep warm.
- Fire up the grill. Scrape off the seasoning paste where it's heavy on the steaks, leaving a light, even coating. Cook the steaks to the desired temperature (see page 34). Ladle the sauce over the steaks, and toss on those scallions you saved, to give the whole dish a little color.
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