| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Dry red wine |
| 1/2 |
c |
Fresh orange juice |
| 1/3 |
c |
Fresh lime juice |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Soy sauce, preferably Kikkoman |
| 2 |
tb |
Mild olive oil |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Finely grated orange zest |
| 1 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried thyme, crumbled |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
|
Beef flank steaks (2 pounds each) |
INSTRUCTIONS
MARINADE
To make the marinade, combine all the ingredients in a shallow 14-inch
glass baking dish and stir until the honey is dissolved. Add the flank
steaks and turn to coat with the marinade. Cover and refrigerate overnight.
Bring the steaks to room temperature. Prepare coals for grilling or preheat
the broiler. Drain the steaks, reserving the marinade. Place the marinade
in a large skillet and bring to a boil over high heat. Continue boiling
until the liquid is syrupy and mahogany-colored, about 10 minutes. Remove
from the heat and let cool. (There should be about 1 cup of glaze.)
Brush the glaze on both sides of the steaks. Grill or broil the steaks 4
inches from the heat until nicely glazed, about 5 minutes. Turn and grill
or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5
minutes before carving.
Transfer the steaks to a cutting board. If you broiled the steaks, reserve
any pan drippings. Holding a sharp knife at a 45-degree angle, cut the
steaks across the grain into thin slices. Transfer the meat to a warmed
platter, top with the pan drippings, and serve immediately.
Yield: 6 to 8 servings
Recipe by: Cooking Live Show #CL8797
Posted to MC-Recipe Digest V1 #376, by Angele Freeman
<jfreeman@netusa1.net> on Fri, 17 Jan 1997.
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