Ingredients
- 4 rib eye
- 2 ripe
- 1 clove garlic
- 120 ml pineapple juice
- 120 ml soy sauce
- 60 ml sherry
- 40 gr butter
- 40 gr brandy
- 16 ml honey
- 16 ml pineapple juice
- 16 gr ginger (dried)
- 16 ml lemon juice
- 16 gr coconut
- 5 ml dry mustard
- 1 gr curry powder
Preheat the barbecue it is ready when all the coals have an even coating of thick, gray ash. Score the fat edges of the steaks every 5 cm. Place the steaks in a shallow dish. Combine the marinade ingredients. Pour the marinade over the steaks. Turn the steaks. Cover. Marinate refrigerated for at least 3 hours, turning once. Peel the bananas. Cut each banana in half lengthwise. Brush with lemon juice. Make "cups" out of foil to hold the bananas, two banana halves to each "cup". Mix the pineapple juice, butter and honey. Brush the bananas with this mixture. Sprinkle with shredded coconut. Bring the top of the foil over to fully enclose the bananas. Joel Ehrlich on rec.food.cooking
