In the teriyaki heyday of the 1950s and '60s, it wasn't unusual to soak steaks in a ginger and soy marinade for up to a week. That's not a good idea since it turns the meat to mush, but it illustrates the enthusiasm generated by the seasoning combo. Here we go for the same tasty results with a fresh ginger paste. It gives a full-bodied snap to sirloin and also adds gusto to the grilled bananas, which provide a fine, fire-touched foil for the meat.
SERVES 4 OR MORE
FRESH GINGER PASTE
| 2½ | tablespoons minced fresh ginger |
| 2 | tablespoons mirin (syrupy sweetened rice wine) |
| 1½ | tablespoons soy sauce |
| 1½ | teaspoons Asian-style sesame oil |
| 1½ | teaspoons ground white pepper |
| 1 | plump garlic clove, minced |
| ¼ | teaspoon crushed dried hot red chile |
| 4 | 1- to 1¼-pound top sirloin steaks, about 1 to ¼ inches thick, at least choice grade |
| 4 | medium to large bananas, unpeeled |
At least 2½ hours and up to 12 hours before you plan to grill the steaks, prepare the paste, combining the ingredients in a small bowl. Set aside 1½ tablespoons of the paste and reserve it. Coat the steaks with the remaining paste, wrap them in plastic, and refrigerate.
Remove the steaks from the refrigerator and let them sit covered at room temperature for about 30 minutes. Slice the bananas, still in their skins, lengthwise down the middle, and rub the cut surfaces with the reserved paste.
Fire up the grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and medium heat (4 to 5 seconds with the hand test).
Grill the steaks uncovered over high heat for 2½ to 3 minutes peside. Move the steaks to medium heat, turning them again, and continue grilling for 2½ to 3 minutes per side for medium-rare doneness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. While the steaks are cooking, grill the bananas uncovered over medium heat, starting them cut-side down for 3 to 4 minutes. Turn the bananas skin-side down and continue grilling for 2 to 3 more minutes, until soft and lightly colored. (The skins will begin to sag around the edges.)
If grilling covered, sear both sides of the meat first on high heat uncovered for 2½ to 3 minutes; finish cooking with the cover on over medium heat for 5 to 6 minutes, turning the steaks once midway. While the steaks are cooking, grill the bananas covered, starting them cut-side down for 3 to 4 minutes. Turn the bananas skin-side down and continue grilling for 2 to 3 more min utes, until soft and lightly colored.
Remove the bananas from their skins and cut them into bite-size chunks. Serve the steaks hot with the bananas on the side. We like to add the crisp contrast of Grant Street Pickled Vegetables to the plate and follow up with a berry-laced shortcake for dessert.