|
|
Meat | | Veggie
| | Bread | |
Appetizer | | Dessert
|
Grilled Flank Steak
The secret to this steak's success is the lusty marinade, a
salty sweet combination, that takes all of 5 minutes to prepare.
Ingredients: (serves 4-6)
- 1/3 c. soy sauce
- 1/3 c. medium-dry Sherry
- ¼ c. Dijon Mustard
- 1 Tbsp. fresh ginger, grated fine
- 1 tsp. finely-chopped garlic
- 1 tsp. black pepper
- 1½ lb. flank steak, trimmed of excess fat
Directions:
Combine marinade and steak in zipped plastic bag to coat. Mix
well. Chill for 2½ hrs., turning once (do not marinate longer
because ginger will adversely affect texture of meat). Drain,
discarding marinade. Pat dry. Grill steak on a lightly-oiled gas
grill rack or medium-hot heat for charcoal grill, turning only
once about 8-10 min. total for medium-rare. Transfer to a
cutting board and let meat rest for 10 min. Holding a
knife at a 45° angle, cut across the grain into thin
slices. Serve with any juices accumulated on platter.
Cook's Note: Steak can be removed from marinade,
covered and chilled, up to 1 day.
|
