| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dishes, Southwester |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Ons, honey |
| 1 |
T |
On, Dijon mustard |
| 1 |
T |
On, hoisin sauce |
| 1 |
T |
On, fresh lime juice |
| 2 |
t |
S, minced canned chipotle |
|
|
chilies |
| 1 |
|
Garlic clove, minced |
| 3 |
T |
Ons, olive oil |
| 3 |
T |
Ons, fresh lime juice |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Ground cumin |
| 1 1/2 |
lb |
Flank steak |
|
|
Lime wedges |
| 1 |
|
mg Sodium |
INSTRUCTIONS
FOR GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and
garlic in bowl until well blended. (Glaze can be prepared 1 day ahead.
Cover and refrigerate.) FOR STEAK: Combine first 4 ingredients in
glass baking dish. Add steak; turn to coat. Cover; marinate at least 1
hour or up to 4 hours, turning occasionally. Prepare barbecue (high
heat). Sprinkle steak with salt and pepper. Set aside 1 tablespoon
glaze. Brush remaining glaze over both sides of steak. Grill steak to
desired doneness, about 4 minutes per side for medium-rare. Let steak
stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with
remaining 1 tablespoon glaze. Serve with lime wedges. =AD=AD=AD=AD=AD
Per serving (excluding unknown items): 441 Calories; 29g Fat (59%
calories from fat); 33g Protein; 12g Carbohydrate; 87mg Cholesterol;
Recipe by: Bon Appetit/July 1997 Posted to FOODWINE Digest 02 Jul 97
by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on Jul 2, 1997
A Message from our Provider:
“Religion is external, faith is internal.”