Grilled Steaks & Torch Bananas Recipe

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Grilled Steaks & Torch Bananas Ingredients

4 rib eye or sirloin steaks

MARINADE

1/2 cup soy sauce
1/2 cup pineapple juice
1 tbsp dried ginger, shredded
4 tbsp sherry
1 tbsp butter, melted
1 tsp dry mustard
1 clove garlic, pressed
1/2 tsp curry powder

TORCH BANANAS

2 large ripe, firm bananas
1 tbsp lemon juice
1 tbsp pineapple juice
2 tbsp butter, melted
1 tbsp honey
3 tbsp coconut, shredded

FLAMING SAUCE

3 tbsp brandy

A Recipe for
Grilled Steaks & Torch Bananas

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This Recipe for Grilled Steaks & Torch Bananas is one of thousands in the Recipes-to-go Fruit Cookbook.

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Grilled Steaks & Torch Bananas Recipe
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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Grilled Steaks & Torch Bananas

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Grilled Steaks & Torch Bananas Directions

Preheat the barbecue - it is ready when all the coals have an even
coating of thick, gray ash. Score the fat edges of the steaks every
2". Place the steaks in a shallow dish. Combine the marinade
ingredients. Pour the marinade over the steaks. Turn the steaks.
Cover. Marinate refrigerated for at least 3 hours, turning once. Peel
the bananas. Cut each banana in half lengthwise. Brush with lemon
juice. Make "cups" out of foil to hold the bananas, two banana halves
to each "cup". Mix the pineapple juice, butter and honey. Brush the
bananas with this mixture. Sprinkle with shredded coconut. Bring the
top of the foil over to fully enclose the bananas.

Joel Ehrlich on rec.food.cooking

Serves: 4

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Grilled Steaks & Torch Bananas Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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