Garlic-Ginger-Sesame Wet Paste

Steak with Garlic-Ginger-Sesame Paste
from Cook's Illustrated, May/June 2005

Paste Ingredients:
4 TBSP toasted sesame oil
2 TBSP vegetable oil
3 TBSP fresh ginger, peeled and minced
3 TBSP green onions, minced
1 TBSP garlic, minced

Puree all ingredients in blender until smooth. Makes enough for about 2 pounds of steak.

Place steak in a baking dish and prick on each side. Rub both sides of steak evenly with a little salt (about 2 tsp total) and then rub evenly with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Prepare grill. Wipe paste off steak and season both sides with fresh ground pepper. Grill about 5 minutes per side for medium rare and then let rest under foil another 5 minutes before serving.

Notes: I was looking to do something a little different than my old standby marinades and this really hit the spot. Wet rubs such as this work similar to marinades and thus the meat is well seasoned and tender.