Recipe - Grilled Steaks And Torch Bananas

4 Rib Eye or Sirloin Steaks

MARINADE
One half cup Soy Sauce
One half cup Pineapple Juice
1 tablespoon Dried Ginger, Shredded
4 tablespoon Sherry
1 tablespoon Butter, Melted
1 teaspoon Dry Mustard
1 Clove Garlic, Pressed
One half teaspoon Curry Powder

TORCH BANANAS
2 lg Ripe, Firm Bananas
1 tablespoon Lemon Juice
1 tablespoon Pineapple Juice
2 tablespoon Butter, Melted
1 tablespoon Honey
3 tablespoon Coconut, Shredded

FLAMING SAUCE
3 tablespoon 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 2". 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini