Ginger Garlic Steak with Cucumber Radish Pickle

By The Canadian Living Test Kitchen

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Ginger Garlic Steak with Cucumber Radish Pickle

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	193193 cal
pro	22 g22g pro
total fat	8 g8g total fat
sat. fat	2 g2g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	51 mg51mg chol
sodium	547 mg547mg sodium
% RDI:	-
calcium	33 calcium
iron	1919 iron
vit A	11 vit A
vit C	1515 vit C
folate	1010 folate

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Even if today's dish is for entertaining, you can still think healthy. Red meat is one of the best sources of iron. Sodium-reduced soy sauce has 40 per cent less salt than regular soy sauce. Serve with brown rice pilaf and steamed broccoli.

Ingredients

3 tbsp oyster sauce 3 3tbsp tbspoyster sauce
3 tbsp sodium-reduced soy sauce 3 3tbsp tbspsodium-reduced soy sauce
4 tsp minced gingerroot 4 4tsp tspminced gingerroot
4 tsp granulated sugar 4 4tsp tspgranulated sugar
4 tsp sesame oil 4 4tsp tspsesame oil
1/2 tsp hot pepper sauce 1/2 1/2tsp tsphot pepper sauce
4 cloves of garlic , minced4 4clove garliccloves of garlic, minced
1 1top sirloin grilling steaktop sirloin grilling steaks, 1 inch thick (about 2 lb/1 kg)
2 tsp toasted sesame seeds 2 2tsp tsptoasted sesame seeds
Cucumber Radish Pickle:
3 cups sliced English cucumbers 3 3cups cupssliced English cucumberEnglish cucumbers
2 cups thinly sliced radishes 2 2cups cupsthinly sliced radishradishes
1 tsp salt 1 1tsp tspsalt
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar or white wine vinegar
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tsp sesame oil 1 1tsp tspsesame oil
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce

Preparation

In shallow bowl, whisk together oyster sauce, soy sauce, ginger, sugar, oil, hot pepper sauce and garlic. Reserve 1/3 cup (75 mL) to serve with steak. Add steak to remaining marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Cucumber Radish Pickle: In colander, toss cucumber, radishes and salt ; let stand for 15 minutes. Shake off liquid and pat dry; place in bowl. Add vinegar, sugar, sesame oil and hot pepper sauce; toss.

In greased grill pan, grill steak over medium-high heat, turning once, until medium-rare, about 16 minutes, or until desired doneness. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing and arranging on platter.

Heat reserved marinade; drizzle over steak. Sprinkle with sesame seeds. Serve with Cucumber Radish Pickle.

Source : Canadian Living Magazine: March 2006