- 1 [2-pound / 1-kg] boneless beef steak, not more than 1-inch [2.5-cm] thick
- 2 tablespoons [30 mL] brown sugar
Marinade
- 3/4 cup [190 mL] olive oil or other salad oil
- 1/2 cup [125 mL] wine vinegar
- 1 thick large slice onion
- 3 tablespoons [45 mL] soy sauce
- 2 cloves
- 2 bay leaves
- Juice of 1/2 medium lemon
- 1/4 teaspoon [1 mL] freshly ground black pepper
- 1 tablespoon [15 mL] brown sugar
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- Combine all marinade ingredients until well mixed.
- Remove ant fat from steak; cut steak into 4 serving-size pieces.
- Transfer steaks side-by-side into large shallow glass dish.
- Pour marinade all over steaks.
- Leave steaks to marinate at room temperature for approximately 1 hour, turning the steaks once.
- Preheat barbecue until charcoals become gray, almost white.
- Remove steaks from the marinade then rub steaks with brown sugar.
- Barbecue onto hot barbecue rack, until done to taste.
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