Grilled Steaks & Torch Bananas

Grilled Steaks & Torch Bananas

Yield: 4 Servings

4 rib eye (or sirloin steaks)

MARINADE  =======================

1/2 c  soy sauce

1/2 c  pineapple juice

1 T  dried ginger,shredded

4 T  sherry

1 T  butter,melted

1 t  dry mustard

1 clove garlic,pressed

1/2 t  curry powder

TORCH BANANAS  ==================

2 lg ripe,firm bananas

1 T  lemon juice

1 T  pineapple juice

2 T  butter,melted

1 T  honey

3 T  coconut,shredded

FLAMING SAUCE ==================

3 T  brandy

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

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.