Yield
Makes 2 main dishes, 4 servings each

How to Make It

Step 1

Rinse meat and pat dry.

Step 2

Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze (see Cold Facts below).

Step 3

Thaw 1 bag (see notes).

Step 4

Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade (see notes). Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).

Step 5

Transfer steak to a board and cut crosswise into thin slices.

Step 6

Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.

Step 7

Note: Nutritional analysis is per serving.

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