| 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
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