Not sure what to call this one. But I took the spread from the roast the other day, kicked up the heat and put it on the chopped steak overnight.
Fresh ginger (although I did end up using powdered)
Put the above ingredients in food processor until smooth, and spread on chopped steak (I had 3, just make more of the spread if you have more steaks).
I did that last night and left them in the fridge overnight. Chris mashed the spread into the steaks this evening and grilled them up. Yes that one has a bite missing, Chris couldn't even wait to get in the house. They were tasty, very hot but with all the other flavors as well. Definitely a good way to dress up cheap meat.
You'll also notice the broccoli, I steamed it and topped it with a hollandaise sauce from my classic 1930s cookbook.
1/2 cup of butter
2 egg yolks
1/4 tsp salt
dash of cayenne
1 tbsp lemon juice
It says to use a bowl cooked over water, I used a sauce pan and one of my metal mixing bowls. Separate the butter into 3 parts. Start off with 1 part and use a wire whisk. Once the butter is melted, add the next pat of butter and the egg yolk, whisk continually. Add the last pat of butter, salt and cayenne. Then whisk in the lemon juice. It says if it curdles to add butter or heavy cream drop by drop until it looks smooth. Mine didn't turn out perfectly, I still have to work on it. I'm going to try lowering the heat I make this at and see if that helps. Unfortunately the directions aren't very elaborate in my cookbook. But that's ok, just more time for me to work on it.