1 onion, thinly sliced 2 garlic cloves, minced 1/2 cup gf soy sauce 1/2 cup dry sherry 1/4 cup rice wine Juice of 2 lemons 5 drops Tabasco sauce 4 top sirloin steaks 2 Tablespoons vegetable oil Fresh ground pepper 2 leeks, white part only, split lengthwise and washed 1/2 cup canola or vegetable oil for frying
In a glass baking dish large enough to hold the steaks, mix together onion, garlic, soy sauce, sherry, rice wine, lemon juice and Tabasco. Pound the steaks until they are 2/3" thick and rub with oil, then season with salt and pepper and add to the marinade. Let marinate for at least an hour. Cut the leeks into 2" pieces and then jullienne each piece. Prepare a grill and grill the steaks for about 3 minutes on each side. Remove from grill and let rest while you finish the leeks. Pour oil into a wok and heat until hot. Add leeks and stir-fry until slightly browned. Drain on paper towels and season with salt and pepper. To serve, slice steak and top with fried leeks. Serve immediately.