| 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 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Red-wine vinegar |
| 2 |
tb |
Olive oil |
| 1 |
|
Lime; thinly sliced |
| 3 |
tb |
Chopped fresh cilantro leaves |
| 2 |
|
Cloves garlic; minced fine |
| 2 |
ts |
Minced jalape~no; or to taste |
| 1 |
tb |
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.
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