Monday, November 24, 2014



2 (1/2 pound) beef steaks
1/4 cup soy sauce
1/2 cup balsamic vinegar
2 tablespoon honey
2 tablespoon olive oil
3 tablespoons minced garlic
2 teaspoons ground black pepper
1 tablespoon grated fresh ginger
1 pinch cayenne pepper
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sesame oil


In a medium bowl, mix the vinegar, soy sauce, vinegar, garlic, honey, olive oil, ground black pepper, onion powder, sesame oil, salt, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 5 minutes per side for medium-rare, depending on thickness, or to desire doneness.Test for doneness by cutting into the middle of the steak.



1 pint stock
1 oz. butter
1/2 oz. flour
1/2 stalk of celery
1 carrot
1 onion
Salt to taste
Pepper to taste
Lemon juice to taste


Put the butter into a saucepan, and when it is quite hot. Slice up the vegetables and put them in the saucepan and fry until they turn a good colour. Stir in the flour and brown that too. Pour in the stock and stir until it boils. Cover down and let it simmer slowly for an hour. Rub through a sieve or blend, return to the saucepan. Season with salt and lemon juice, boil up, and it is ready to serve.

No comments:

Post a Comment