photo by Leggy Peggy
- Ready In:
- About 5 hours before serving or early in the day, heat vegetable oil in 10" skillet over medium-high heat. Cook sesame seeds in hot oil until golden, stirring grequently. In large zipper lock bag, mix well, sesame seed oil mixture, onions, soy sauce, lemon juice, sugar, pepper and garlic. Trim any excess fat from steak; place steak in marinade, turning to coat both sides. Refrigerate at least 4 hours, turning steak occasionally. About 45 minutes before serving, preheat grill. Grill for 25 minutes for rare. Brush often with marinade; turn steak once.
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This tastes so doggone good that I have to give it five stars. But the instructions need some major work. Zmail me for some suggestions. A main one is to break the process down into steps, so people don't think it's just one big step. I'll be adding photos to cover marinating, cooking and serving. To serve, I add some steamed sugar snap peas as a vegetable. Hey, I love green -- as a colour and a food. By the way, it's winter in Australia, so I stir-fried this indoors and in a wok. I cooked the meat in batches, and set it aside. Then I added two teaspoons of cornflour (cornstarch) to the remaining marinade. I fired up the wok, returned all the meat and then added the remaining marinade and sugar snap peas. Then I heated all until warm and served over steamed rice. Hubby, who has a poor sense of smell, kept commenting on how nice the kitchen smelled -- and I hadn't even started to cook yet. Oh, and I only used 1/3 cup of oil plus one tablespoon of sesame oil.
This was wonderful. I scaled it down for about 1.3 lbs. of boneless top sirloin. I sliced the meat into strips and let it marinate most of the day, then stir fried for dinner. What a great taste -- charred and savory with a hint of sweet. Cooking the sesame seeds in the oil was a key step to really bring out their flavor. It went well with buttered salt creamers (those tiny potatoes), steamed fresh broccoli and baby carrots braised in honey orange butter. The meat was so good I know we'll have it again!
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<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>