Thursday, April 14, 2011

Orange (Ginger) Steak - Easy - Passover

I've been in California over a week now, helping out theDaughter.  She had surgery for breast cancer last month and "treated" to her first chemo dose a week ago.  She is finally getting her appetite back, and of all the foods she could have requested, she asked for steak!  By a fortuitous coincidence, Jaden Hair of Steamy Kitchen posted a steak recipe just this morning.  I'll be making a version of it later tonight.  In an ironic twist, theDaughter doesn't like ginger (ginger is supposed to help suppress nausea) so I had to demote it to optional.  Please make it mandatory when you try this recipe.  I think it makes almost anything taste better.  Except ginger snaps.

Orange (Ginger) Steak - Easy
Slightly adapted from:  Steamy Kitchen
Serves: 4

1 cup fresh orange juice
1 tsp. grated fresh (or 1/2 tsp. ground) ginger (optional)
1 Tbl. olive oil
1 tsp.  ground coriander
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
4 strip steaks (or NY style if available)

In a large food-safe plastic bag, mix everything but the steaks.  Then add the steaks.  Squeeze out the air and seal. Refrigerate for 4 hours or overnight.

About 1/2 hour before you are ready to cook, remove bag from fridge.  Drain and discard marinade.

Preheat grill on high heat. Grill steaks 4-6 minutes each side for medium-rare, or until cooked to your liking. Remove steaks to cutting board; let rest for 10 minutes.

Thinly slice across the grain and serve with your favorite veggie.

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