| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Wine vinegar |
| 1 |
md |
Onion; chopped (up to) |
| 6 |
|
Cloves garlic; minced |
| 3 |
ts |
Ginger |
| 3 |
lb |
Flank steak; trimmed of excess fat |
| 1 |
lb |
Fresh mushrooms; sliced |
INSTRUCTIONS
Up to 3 days before serving, combine first 7 ingredients in alarge pan. Add
steak and turn over to fully coat. Spoon marinade over the steak. Cover and
refrigerate, turning steak several times each day. On the day of serving,
remove steak from marinade. Grill over VERY HOT charcoals, cooking 5
minutes per side for medium rare. Baste the steak with marinade only when
almost done. Locate the grain which runs the length of the steak. Holding a
sharp knife at an angle almost horizontal to the cutting board, slice 1/4
inch slices totally on the bias. Slice diagonally through to the bottom.
With a basting tube remove the bottom portion of the marinadewhich has
separated from the oil. Discard oil. Add mushrooms to marinade and heat
until mushrooms are tender.Serve sauce with the steak. Yield: 6 servings.
BECKY MCKINNEY (MRS. RICHARD H.)
CATHIE MATTHEWS (MRS. BILL)
MARINATE 1-3 DAYS
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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