Marinade brings zing to sirloin Steak: The meat sits in the refrigerator for 8 hours or more, absorbing exotic flavors. Then it's quickly grilled, as potatoes also cook.

Fast & Fresh

October 01, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

This simple but spicy treatment for steak makes great use of time and creates an amazing flavor. (The marinade can be made up in larger batches and kept refrigerated as an exotic barbecue sauce.) Marinate the steak the night before cooking or in the morning before going to work.

Serve the steak with oven or grill-roasted steak potatoes (which are simply lengthwise wedges of the spud). The cooking time is shortened when the whole potato is softened in the microwave before cutting and roasting.

Fresh tomato slices dotted with fresh or dried thyme are a perfect side dish. Lemon meringue pie is a perfect ending.

Spicy Punjabi steaks

Serves 4

3 cloves garlic, minced

1 teaspoon curry powder

1 tablespoon freshly grated ginger

3 tablespoons soy sauce

3 tablespoons fresh lime juice

1 tablespoon honey

2 tablespoons cocktail sauce

1 pound 1-inch-thick sirloin steak

In a flat, nonreactive bowl, mix all of the marinade ingredients together. Add the steak and let marinate for at least 8 hours.

Heat a grill or broiler and cook steak to medium, turning halfway through cooking.

Per serving: 254 calories, 3 grams saturated fat, less than 1 gram polyunsaturated fat, 5 grams complex carbohydrates

Pub Date: 10/01/97

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