| 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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