| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Barbecue ma, Barbman1 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef flank steak; well trimmed |
| 1/2 |
c |
Dry red wine |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Oriental dark-roasted sesame oil |
| 1 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Vinegar |
| 2 |
ts |
Grated fresh ginger |
| 2 |
|
Cloves garlic; crushed |
| 3 |
md |
Seeded bell peppers; halved lengthwise |
INSTRUCTIONS
Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and
garlic. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag;
add remaining marinade, turning to coat. Close bag securely and marinate in
refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
Remove steak from marinade; discard marinade. Place steak and bell pepper
halves on grid over medium coals. Grill 12-15 minutes for rare to medium
and until bell peppers are tender, turning steak and bell pepper halves
once. Brush steak with reserved marinade before turning. Carve steak
diagonally across the grain into thin slices.
Recipe by: Susan Parenti
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