| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/2 | c | Sesame oil |
| 1/4 | c | Soy sauce |
| 2 | tb | Rice wine vinegar |
| 1/2 | lb | Flank steak |
| For the salad: | ||
| 1 | c | Cooked rice noodles |
| 1/4 | c | Julienned red onions |
| 1/4 | c | Julienned roasted red peppers |
| 1/4 | c | Julienned roasted yellow peppers |
| 2 | tb | Chopped green onions |
| 1 | ts | Minced garlic |
| 3 | tb | Sesame oil |
| 1 | tb | Chopped cilantro |
| Salt and pepper | ||
| 6 | Wonton wrappers; 4" by 4", cut diagonally, 12 triangles total | |
| Essence | ||
| Drizzle of sesame oil for garnish |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2323 Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon garlic, sesame oil, soy sauce, and rice wine vinegar together. Place the flank steak in a small glass square dish and pour the marinade over it. Marinate the steak for 1 hour. Remove from the marinade and place on the grill. Grill on each side for 3-4 minutes for medium rare. For the salad, combine all the ingredients together and season with salt and pepper. For the wontons, place the triangles in the fryer and fry until golden brown, about 2-3 minutes. Stir the wontons consistently to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Slice the flank steak into 1/4" slices. Place a small amount of the salad on the fried triangles. Top each triangle with a slice of flank steak. Drizzle with sesame oil. Yield: 12 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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