Beef Strips with Peanut Sauce
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated gingerroot||1 Teaspoon|
|Dijon-style mustard||1 Teaspoon|
|Boneless beef top round steak||2 Pound, cut 1 inch thick|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Pineapple juice||1⁄3 Cup (5.33 tbs)|
|Green onion||1 Small, chopped|
|Seeded jalapeno pepper||2 Tablespoon, chopped|
|Grated ginger root||1⁄2 Teaspoon|
For marinade, combine 1/4 cup pineapple juice, cooking oil, lemon juice, 1 teaspoon gingerroot, and mustard; mix well.
Trim fat from meat.
Place steak in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn steak to coat evenly.
Chill for 4 to 24 hours, turning steak occasionally.
Remove steak from bag, reserving marinade.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan.
Place steak on grill over drip pan.
Cover and grill for 28 to 30 minutes or till desired doneness, turning steak once halfway through grilling and brushing occasionally with reserved marinade up till the last 5 minutes of grilling.
Remove steak from grill and cover it with foil.
Meanwhile, for peanut sauce, in a small saucepan heat peanut butter over low heat just till melted.
Gradually stir in 1/4 to 1/3 cup pineapple juice till creamy (peanut butter mixture may thicken at first but will become creamy as more juice is added).
Remove from heat.
Stir in green onion, jalapeno pepper, and, if desired, 1/2 teaspoon gingerroot.
Cut steak into thin slices; serve with peanut sauce.
Garnish with green onion strips, if desired.