| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gma4 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Flank steak, about 1 1/2 |
|
|
pound |
| 1 |
c |
Unsweetened pine-apple juice |
| 1 |
c |
Crushed fresh pineapple |
| 1/2 |
c |
Sliced red onion |
| 1 |
T |
Reduced-sodium soy sauce |
| 1 |
T |
Red-wine vinegar |
| 2 |
T |
Olive oil |
| 1 |
|
Lime, thinly sliced |
| 3 |
T |
Chopped fresh cilantro |
|
|
leaves |
| 2 |
|
Cloves garlic, minced fine |
| 2 |
t |
Minced jalape~no, or to |
|
|
taste |
| 1 |
T |
Mild chili powder |
|
|
A few drops Tabasco sauce |
| 1/2 |
c |
Beef broth |
| 6 |
|
Whole shallots, roasted and |
|
|
shredded up to 8 |
INSTRUCTIONS
Be sure that the grill is properly preheated and that the rack has
been cleaned. Trim any visible fat from the flank steak and place it
in a shallow dish. Add all of the remaining ingredients, except for
the broth and roasted shallots. Turn the steak a few times to coat it
evenly, then let it marinate for at least 2 hours, or overnight in the
refrigerator. When ready to grill, lightly rub the rods of the rack
with a little vegetable oil and remove any excess with a clean cloth.
Remove the steak from the marinade and scrape off any excess. Grill
the steak on one side for about 6 to 7 minutes, then turn the steak
and cook to the desired doneness. While the steak is grilling,
transfer the marinade to a saucepan and bring it to a full boil. Add
the broth and continue to simmer for another 5 minutes. Taste the
sauce and add lime juice, Tabasco sauce, or cilantro to taste if
needed. Allow the steak to rest for about 10 minutes, then slice it
thinly on an angle. Serve the steak topped with the sauce and sprinkle
with the shallots. Makes 6 servings. The Culinary Institute of
America From Our Kitchen, edited by Mary Deirdre Donovan (Van Nostrand
Reinhold, copyright 1993 by The Culinary Institute of America).
Converted by MC_Buster. Recipe by: Good Morning America Converted by
MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”