| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Grilling |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Flank steak |
| 1 |
|
Salt and pepper |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dijon mustard |
| 3 |
tb |
Brown sugar |
| 2 |
ts |
Curry powder |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 2 |
lg |
Onions; thinly sliced |
| 2 |
ts |
Brown sugar |
| 5 |
tb |
Chicken stock |
INSTRUCTIONS
MARINADE
CARAMELIZED ONIONS
Marinated Steak: Mix the marinated ingredients together in a large, shallow
glass bowl. Remove 1/4 of the marinade and reserve for basting. Gently
score the flank steak and add to the marinade, cover, and let sit at room
temperature for 1-2 hours or refrigerate if marinating longer. Fire up your
grill and when it's ready, remove the steak from the marinade and grill for
about 5 minutes per side. Discard the marinade and use the reserve marinade
to baste.
Caramelized Onions: Heat the butter and oil in a heavy bottomed pan until
they are almost smoking hot. Add the onions and saute until translucent,
approximately 10 to 15 minutes. Add the brown sugar and stock, season with
salt and pepper, reduce heat and simmer until all the liquid is absorbed.
To Serve: Slice steak into 1/4 inch pieces, top with onions and serve. Of
course a hearty red wine goes great with this meal as well as side dishes
like roasted potatoes and grilled veggies.
Per serving: 345 Calories; 20g Fat (54% calories from fat); 31g Protein; 9g
Carbohydrate; 82mg Cholesterol; 1400mg Sodium
Recipe by: The Reluctant Gourmet
Posted to TNT Recipes Digest, Vol 01, Nr 911 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 2, 98
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