Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine.
Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)
Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 616 (76%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 37.9g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 97mg||30 %|
|Sodium 2105mg||73 %|
|Potassium 707mg||19 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 6.1g|
|Protein 39.5g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 813
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