Asian B-B-Q Steak
Servings
4 Servings
Ingredients
- 1 beef top round steak cut 3/4 inch thick (about 1 pound)
- Salt and pepper
- Sliced green onions optional
- 1/2 cup ketchup
- 1/4 cup hoisin sauce
- 1/4 cup Orange juice
- 2 teaspoons minced fresh ginger
Instructions
Preparation
- 1 Combine marinade ingredients in small bowl. Remove and refrigerate 1/2 cup for sauce. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat.2 Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.3 Remove steak from marinade; discard marinade. 4 Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes (over medium heat on preheated gas grill, covered, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)5 Meanwhile pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 1 to 1-1/2 minutes or until heated through, stirring every 30 seconds. 6 Carve steak into thin slices; season with salt and pepper, as desired. Serve with sauce and green onions, if desired.
- Source: www.beefitswhatsfordinner.com
I would use a London Broil for this recipe, it is easy to find kosher and works similar. For Shabbat, you can serve it room temperature, but leave the sauce on low heat on the Plata to pour over the meat.
Two questions:
a) Is Top Round Steak available kosher? What other name would you find it under?
b) This seems like a difficult dish to serve on Shabbat if one is observing Shabbat-the steak would have to be cooked just before Shabbat and then would be sitting and get cold (I guess you could warm it on a plata but I think that would dry it out) and the sauce also would get cold. Any suggestions?