lamb

lamb

Soy&Sesame Steak (Serves 4-6)

Supplied by Judie Steeves
Chuck blade steaks vary in tenderness, so it’s best to marinate them overnight before cooking, to ensure tenderness.  A simmering steak tenderizes well in this teriyaki-type marinade. Do extra and you have another quick and nutritious meal later in the week:  (see Steak & Sunflower Seed Salad).

1.5 lb. (.75 kg) B.C. beef blade steak
1 tbsp. (15 ml) fresh ginger
1 clove garlic
2 tbsp. (30 ml) soy sauce
1 tbsp. (15 ml) brown sugar
5 drops tobasco sauce
2 tbsp. (30 ml) sesame seeds
salt and pepper to taste

Trim fat off meat.  Mince ginger and garlic and mix all ingredients together in a glass dish that will hold everything snugly.  Poke meat with a fork to allow the marinade to penetrate, and turn meat until all sides are coated. I like to marinate for at least 24 hours in advance, but any period is helpful for tenderizing. Remove beef and toss onto pre-heated barbecue.  Grill six to eight minutes a side or until brown and cooked to your taste.Remove to a board, and cut to serve, in chunks or slices.