| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | Barbecue, Beef | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Flank Steak |
| 1/4 | c | Soy Sauce |
| 1/4 | c | Sugar |
| 1 | tb | Sesame Oil |
| 1 | tb | Lime Juice |
| 4 | Cloves Garlic; Minced | |
| 1 | tb | Fresh Ginger; Minced |
| 1 | ts | Asian Chili Sauce |
| 1 | ts | Black Pepper; Freshly Ground |
INSTRUCTIONS
Rinse and pat dry the flank steak. Score the meat lightly in a 2 inch diamond pattern, to allow the flavour of the marinade to penetrate. Combine the remaining ingredients in a flat glass dish or in a heavy ziploack bag. Place meat in the marinade and cover, or seal and marinate in the refrigerator 6 hours or overnight, turning 2-3 times. Preheat the barbecue on HIGH, and brush the grids with oil to prevent sticking. Place the flank steak on hot grids, and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3 to 5 minutes before carving. Meanwhile, place the marinade in a small heavy saucepan and bring to a boil on the sideburner or stove and cook for 2 to 3 minutes. Carve the steak into thin slices on the diagonal, against the grain. Drizzle the cooked marinade over the meat. Recipe by: OMC Barbecue Genius Handbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 16, 1997
A Message from our Provider:
“When I grow up, I want to be like Jesus.”