The marinade comes from Barbecue Secrets Deluxe, by Rockin' Ronnie Shewchuk - he says it's also great with pork chops and rich, meaty fish like salmon, halibut and tuna.
Makes: Serves 8.
4 well-marbled striploin steaks, an inch or so thick
1 cup dark soy sauce
3 garlic cloves, minced
1 Tbsp grated fresh ginger
1 Tbsp lemon juice
1 tsp sesame oil
freshly ground black pepper
1butter, for cooking
2Cut the steak into bite-sized (about 1-inch) pieces. Combine all the marinade ingredients in a glass baking dish, add the meat, turn to coat, and marinate for 10 minutes to half an hour, stirring once or twice. Do not marinate it overnight, as this is a fairly salty marinade.
3Set a heavy skillet over medium-high heat and add a blob of butter. When the foaming subsides, add the steak in batches, without crowding the pan, and leave for a minute or two to get a nice sear on the first side. Turn and cook for a few minutes, until golden all over. Transfer to a shallow bowl. When all the steak is cooked, drizzle the buttery juices from the bottom of the pan over them. Serve with garlic aioli.