Marinated
Ribeye on Sugar Cane Skewers
By Mary Pagan, Culinary Center
of Monterey, Monterey, CA
Chef
Participant: Cooking for Solutions
Conference 2006
Serves 4
Ingredients:
r1 bunch Green Onions (finely chopped)
1/4-in. Ginger (grated)
1/2 cup Soy Sauce
1/2 cup Sugar
1 tbls. Sesame Oil
1 tbls. Sesame Seeds
2 tbls. Tomato Paste
3 cloves Garlic
(finely chopped)
1 lb. Ribeye Steak (cut in 1-in. pieces)
1 stalk Sugar Cane (cut into 6-in. x 1/4-in. x 1/4-in. pieces)
1/4 lb. Ginger (peeled and cut into thin rounds)
Procedure:
1. In a mixing bowl, combine green onions,
grated ginger, soy sauce, sugar, sesame oil, sesame seeds, tomato
paste and garlic; mix thoroughly.
2.
Place ribeye pieces in marinade; stir to coat, cover and refrigerate
at least 2 hours and preferably overnight.
3.
Prepare sugar cane skewers and place a round of ginger on each
skewer, about 1-inch from the end.
4.
Skewer meat onto skewers, placing the first piece up against
the ginger rounds. Divide meat equally among the skewers.
5.
Grill over a hot grill to desired doneness.