You will need:
8 steaks (or, 1 per person)
For the marinade:
1 cup soy sauce
1 Tbsp. Dried Mustard
1 Tbsp. Ground ginger
6 large cloves of garlic –crushed
½ cup Rapadura sugar (or) 1/3 cup molasses
Mix all marinade ingredients together. Place steaks in a zip-lock bag and pour marinade over them.
Seal bag and shake gently to mix the steaks and marinade.
Refrigerate the steak in the marinade until you are ready to grill it.
When you are ready to grill:
Heat the barbecue up for a few minutes on high heat to get it good and hot. Turn off the middle burner of the barbecue, leaving the others on high heat. Place the steaks on the middle burner section and close the lid of the barbecue.
Allow steaks to cook 3-5 minutes before flipping them (they should be nicely cooked on the bottom). At this point you can pour the remaining marinade over the steaks as they cook, for added flavor and moisture.
Close the lid again and wait another 3-5 minutes before checking the steaks and serving (they should be nicely cooked on each side). You can use a fork to check the thickest and thinnest parts for desired doneness.
Serve and enjoy!
