CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Live |
4 |
Servings |
INGREDIENTS
2 |
lb |
Flank steak |
|
|
Salt and pepper to season |
2 |
lg |
Shallots |
3 |
tb |
Balsamic vinegar |
2 |
tb |
Sugar |
2 |
tb |
Soy sauce |
INSTRUCTIONS
Accompaniment: Sauteed Portobello and cremini mushrooms (recipe follows)
Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pieces.
Season steaks with salt and pepper and transfer to a large resealable
heavy-duty plastic bag. Chop shallots and in a bowl stir together with
vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks,
covered and chilled, turning bag over at least once, at least 2 hours and
up to 2 days.
Prepare grill. Remove steaks from bag and discard marinade. Grill steaks on
a lightly oiled rack set 5 to 6-inches over glowing coals 7 to 9 minutes on
each side for medium-rare. (Alternatively, grill steaks in 2 batches in a
hot lightly oiled well-seasoned ridged grill pan over moderately high
heat.) Transfer steaks as cooked to a cutting board and let stand 10
minutes.
Cut steak at a 45 degree angle across grain into thin slices. Serve steak
with sauteed mushrooms.
Yield: 4 servings
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine
Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar
02, 1999
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