| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Flank steak; (approx 2 lbs.) |
| 3/4 |
c |
Dark Soy Sauce; (Kikooman's at our house) |
| 1/2 |
c |
Dry Sherry; (NOT cooking sherry please) |
| 3 |
tb |
Spn Finely chopped fresh ginger |
| 3 |
|
Cloves of garlic smashed and chopped; or more |
| 2 |
tb |
Spn Hot sauce; (the original calls for Tabbasco, used Tabbasco Habenero last night) |
INSTRUCTIONS
MARINADE PER STEAK
Remove excess fat and menbranes from the flank steak. Marinate in a glass
container. (13 x 9" baking dish works well) for at least 4 hrs. (longer is
better) flip halfway thru.
Barbrque over a medium hi fire, basting and turning frequently. let stand
for 5 minutes and slice thinly across the grain. Have weapons ready to
threaten those who wish to take the serving platter as their dish.
Have done this with many different hot sauces, the hab and Scotch Bonnet
based ones seem to work the best. You can control the burn by how long you
marinate it and how thinly you slice the meat. This is a great way to
introduce Habs or SBs to the non-CHers you are feeding.
Posted to CHILE-HEADS DIGEST by dlaw@andros.com on Aug 31, 98, converted by
MM_Buster v2.0l.
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