Combine first 7 ingredients in a food processor; blend until pureed. Pour marinade into a large heavy-duty freezer bag. Stab the steak a few times with a knife to make a few cuts in it. Add it to the marinade in the bag. Zip it up and place it in a larger zip bag. Refrigerate until needed (anywhere from 1 hour to overnight - overnight is best). Turn the bag over and rub the steak once in awhile.

On the day of cooking: Prepare barbecue (for medium heat) or Preheat George Foreman Grill. Remove steak from marinade. Pat the excess marinade off the steak with paper towels. Grill steaks to desired doneness (for me medium-rare). On a barbecue grill, that could be 3-4 minutes per side. For the George Foreman Grill, that is 8 minutes (for that thick a steak).

Serve immediately.

Serving Ideas : corn on the cob

NOTES : Risa's notes:

This was absolutely, hands-down, the best steak I ever made on the George Foreman Grill. It was juicy and still quite pink inside. The flavors were excellent. Because I let it marinate overnight, it really tasted of the ginger. Very good marinade.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Mon, 29 Jul 2002