Marinated grilled ranch steak
If you have time you can marinade these steaks for longer so they have time to soak up the flavours
- Preparation: 10 mins
- Cooking: 6 mins
- Serves: 4
What you need:
- 4 lean ranch, thick flank, skirt or sirloin steaks
- Salt and freshly milled black pepper
- 75ml/5tbsp fresh pineapple juice
- 10ml/2tsp allspice berries, crushed (a spice available at all good supermarkets)
- 25g/1oz dark brown sugar
- 2 medium onions, peeled and thinly sliced
- 15ml/1tbsp sunflower oil
- 30ml/2tbsp sherry
- 150ml/¼pint good, hot beef stock
- 15ml/1tbsp Worcestershire sauce
What you do:
- Place the steaks in a shallow, non-metallic dish and season on both sides.
- In a small bowl; mix together the pineapple juice, crushed berries and sugar. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, turning once.
- Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest.
- To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry, stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce.
- Serve the steaks and sauce with either creamy mash or cheesy pasta shapes and seasonal vegetables or a side salad.
Handy cook's tip:
If ranch or skirt steaks are not available use braising steak instead and marinate overnight before cooking
This page can be found at: http://www.secretsauce.co.uk/meat-poultry/beef-recipes/marinated-grilled-ranch-steak/
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