| 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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