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Grilled Steak and Vegetables Oriental




Source of Recipe


Internet


List of Ingredients




One (1-1/2 pound) beef T-bone or sirloin steak, cut 1-inch thick, trimmed of fat
Soy sauce
5 tablespoons olive or peanut oil
4 garlic cloves, thinly sliced
2 large onions, cut into 1/2-inch slices and separated into rings
Salt
4 sweet red peppers, stemmed, quartered, and seeded
3 medium-sized zucchini, cut diagonally into 1-inch slices
6 egg-roll wrappers

SPICY SAUCE

1/2 cup soy sauce
1/2 teaspoon fresh lemon juice
1 garlic clove, finely chopped
Ground ginger

Combine 1 tablespoon of the soy sauce, 2 tablespoons of the olive oil and the garlic in a shallow dish. Add the steak and turn it over several times to coat it with the mixture. Marinate the steak at room temperature for 2 hours.

Parboil the onion rings in salted water for 5 minutes. Drain them and place them on a large sheet of aluminum foil. Sprinkle the onions with salt and 1 teaspoon of soy sauce; fold the foil over them to form a thin packet. Parboil the peppers for 5 minutes and drain them. Sprinkle both the peppers and the zucchini with soy sauce.

Cut each egg roll wrapper in half. Rub the remaining 3 tablespoons of oil over both sides of the wrappers, salt them, and fold them into squares. Prepare the sauce by combining the soy sauce, lemon juice, chopped garlic and ginger to taste.

Place the steak, peppers, zucchini and the onion packet over medium-hot coals and grill them for 6 minutes on each side, or until the steak is rare and the peppers and zucchini are well browned. Remove them to a warmed platter and grill the egg roll wrappers briefly until they are lightly browned and bubbled on both sides.

To serve, cut the steak into thin slices and arrange the vegetables with crisp wrappers around them. Strain the sauce and present it on the side.

Serves 4



Recipe