fresh basil leaves, handful
fresh ginger root, thumb-size
2 beef cutlets
Turn on a George Foreman grill.
While it is heating, snip basil leaves into mince. You should have 1-2 tablespoons. Peel the ginger root. It may be minced in a spice grinder or with a grater. Again, you get 1-2 tablespoons. This is probably more than you need, but you do not want to run out at the last minute. Set aside the fresh herbs until AFTER the beef is cooked.
Unwrap the beef cutlets. Grind a little sea salt and black pepper over each one. Place on the grill and cook for 2 minutes.
Remove beef cutlets from grill. Unplug grill.
Top each cutlet with a layer of ginger and then basil. Use as much as you like. Serve immediately.
What makes this recipe magically delicious is the use of fresh, raw herbs. If you can't get those, you can make a decent version with dried ones, it just won't pop the same way. Similarly if you want to tone down the impact -- not everyone loves raw ginger -- just use frozen and thawed herbs instead.
Basil is widely used in cooking and comes in many varieties, I recommend sweet basil which is spicy-sweet. Lemon basil should also do nicely. This time I wound up with distinctly licorice-flavored basil, which was not ideal but still worked.
Ginger is a warming spice. The fresh root tastes pretty hot, so some people prefer to use powdered ginger instead. I lick my fingers after peeling it. YMMV.
You can use any thin slice of beef for this recipe. I used a tenderized one, which was a lot more tender the last time I tried it. :/ Next time I'll probably use the dainty little palm-size pieces.
Sea salt has more minerals than table salt, and is easy to find in a grinder. If you don't have any, you can substitute a sprinkle of table salt.
Black pepper has a bold, zesty flavor and offers assorted benefits. It comes in many varieties. Any of them will do fine here. Don't used smoked or otherwise flavored pepper, because that would compete with the fresh herbs.