Singapore Steak

Another family favourite, this one comes from my mother Jeanne a wonderful cook  and queen of writing recipes on indistinguishable scraps of paper.

This simple recipe is both marinade and crust, so it's important to try and maintain the integrity of the seasoning paste through the cooking process. Treat it gently and retain the heavily flavoured crust.

I serve this dish for informal parties or summer dinners with leafy greens.


Ingredients:
 
1 (average) flank steak
1/4 cup peeled garlic, chopped coarsely
1/4 cup ginger, chopped coarsely
3-4 Tbsp Indian (Madras) curry powder
3 Tbsp of soy sauce
3 Tbsp of vegetable oil
 
Method:
 
1. Blend all ingredients together in a food processor or using a hand blender.
2. In a dish for marinating, spread half the mixture on one side of the steak, the flip over and spread the other half on the other. Cover and with saran wrap and refrigerate for at 24-48 hrs.
3.  Remove from marinade and place on a broiling rack. Broil both sides, 3 minutes each side, to rare. Be gentle and try not to lose too much of the crust. (Flank steak is supposed to be served rare, cook it longer if you like, but it will be much less tender.) 
4. Allow to stand for 10 minutes, then slice thin strips on a bias and serve with greens.Sin