Barbecued Steak In Ginger Marinade
|Thick sirloin steaks||6 (Trimmed)|
|Butter||4 Tablespoon, melted|
|Soy sauce||4 Tablespoon|
|Pineapple juice||125 Milliliter (1/2 Cup)|
|Dry sherry||4 Tablespoon|
|Ground ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Combine soy sauce, pineapple juice and sherry in a bowl with ginger, garlic and salt and mix until smooth.
Place steaks in a large, shallow glass or enamel dish, pour marinade over and let stand in a cool place for 3 1/2-4 hours, basting occasionally.
Drain meat and pat dry.
Brush steaks with butter on all sides, place on the grid over hot coals and cook for 6-8 minutes on each side, for rare, basting often with butter.
Meanwhile pour marinade into a heavy pan and cook over coals to reduce to 1/4 cup (65 ml).