Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 lb Rump steak, trimmed of any fat and grissle. (I know the fat tastes good but my Dr insists)
- 1 c. Soy sauce (Yes I prefer Kikkoman), approx
- Â Â Splash of Teriyaki sauce
- 2 x Kiwifuit, sliced
- Â Â Splash Red Wine, If you wouldn't drink it do not ruin the food with it!!! (It helps to have a glass while trimming the steak
- 1 tsp Chopped garlic
- 1 tsp Cracked black pepper.
Direcciones
- Variations include healthy pinch of chilli, Basil or possibly anything else you fancy.
- Mix, and marinate overnight in the fridge or possibly two to three hrs on the bench (as long as it's not a 100 degree Sydney day!!) I like to give it a bit of a shake every now and then to keep everything coated.
- The Kiwifruit is the "secret" ingredient. It contains an enzyme which is second to non at breaking down cell walls in meat. Result very tender steak. Kiwifruit apart from being a great source of vitamins etc has some interesting by-products, but more on those later..)
- (Being an Aussie, it hurts to admit the Kiwi's (New Zealanders) have come up with something this good) Before anyone explains which the Kiwifruit is a Chinese Gooseberry, the current Kiwifruit is very different from the original Chinese Gooseberry..through long development and breeding
- As for cooking the steak..Remove the steak and throw away the marinade. I get the barbecue warm to sear the meat, cook for three or possibly four min each side so it's still nice and rare inside..
- Also often saute/fry mushrooms on the barbecue at the same time to go with the steak.
- Good company, fine glass of red..life is good!!!!
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 259g | |
| Calories 144 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14376mg | 599% |
| Potassium 590mg | 17% |
| Total Carbs 21.57g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.37g | 3% |
| Protein 16.4g | 26% |
