Grilled Flank Steak With Sauteed Portobello And Cremini M

Do we really understand grace? Do we really understand that all we have with God was not deserved, but an unmerited favor of God’s love and mercy toward His enemies fully at Christ’s expense on the cross? Can we love and accept those who might not deserve our love in the way that Christ chose to love and accept us? Do we allow ourselves to really be gripped with God’s grace so that we might though His heart and His power love others that are different than us just as He does? Do we understand how much God wants His family to be unified? Do we view people the same way He views people – not looking at the shallowness of externals, but rather looking at the heart? This attitude boasts in the cross!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Sami	Live	4	Servings

INGREDIENTS

2	lb	Flank steak
		Salt and pepper to season
2		Shallots
3	T	Balsamic vinegar
2	T	Sugar
2	T	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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