-= Exported from BigOven =-

Asian Porterhouse

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Beef

-= Ingredients =-
2 large Porterhouse steaks about
1 To-1 1/4-lb each
Freshly ground black pepper
-MARINADE-
1 tablespoon Dark soy sauce
2 tablespoon Light soy sauce
2 tablespoon Oyster sauce
1 tablespoon Chili bean sauce or paste
1 tablespoon Sugar
1 tablespoon Fish sauce
1 tablespoon Rice wine
2 teaspoons Sesame oil

-= Instructions =-
BRING THE STEAKS to room temperature. Sprinkle with the freshly
ground black pepper. In a medium-sized bowl, mix all the marinade
ingredients together and spread this evenly over each side of the
steaks. Allow to sit and marinate at room temperature for at least 1
hour. Approximately 40 minutes before you are ready to cook, make a
charcoal fire and, when the coals are ash white, grill the steaks on
each side for about 5-to-10 minutes, depending on their thickness and
your taste.

From: Fred Ball Date: 30 Nov 98
Per Serving (excluding unknown items): 247 Calories; 3g Fat (12.4%
calories from fat); 1g Protein; 53g Carbohydrate; trace Dietary Fiber;
1mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 3 1/2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0


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--
Fergus-Freecycle

FREECYCLEMOM wrote:
> -= Exported from BigOven =-
>
> Asian Porterhouse
{snip recipe]

What a weird concoction. Sounds like somebody just grabbed everything
that was in the cupboard because they wanted to mask the taste of the
steak. -aem

On Mon 16 May 2005 10:52:01a, aem wrote in rec.food.cooking:

> FREECYCLEMOM wrote:
>> -= Exported from BigOven =-
>>
>> Asian Porterhouse {snip recipe]
>
> What a weird concoction. Sounds like somebody just grabbed everything
> that was in the cupboard because they wanted to mask the taste of the
> steak. -aem
>

I couldn't agree less. I think it might have a very interesting flavor,
definitely with an Asian flair. There are many preparations of steak that
mask the taste. I usually prefer my steaks cooked with nothing on them and
just a bit of salt and pepper at the table, but that's certainly not the only
way to eat one.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 16 May 2005 10:52:01a, aem wrote in rec.food.cooking:
>
> > FREECYCLEMOM wrote:
> >> -= Exported from BigOven =-
> >>
> >> Asian Porterhouse {snip recipe]
> >
> > What a weird concoction. Sounds like somebody just grabbed everything
> > that was in the cupboard because they wanted to mask the taste of the
> > steak. -aem
> >
>
> I couldn't agree less. I think it might have a very interesting flavor,
> definitely with an Asian flair. There are many preparations of steak that
> mask the taste. I usually prefer my steaks cooked with nothing on them
and
> just a bit of salt and pepper at the table, but that's certainly not the
only
> way to eat one.

Indeed! Black pepper, mushroom and habanero cream sauce for one, blue
stilton sauce, brandy peppercorn cream sauce all go well with steak (IMO)
but have strong flavours, stronger than the above in all likelihood...



Shaun aRe