Post by gobucks on Mar 15, 2007 20:02:16 GMT -5
Asian Flank Steak
1 2 to 2-1/2-pound beef flank steak
1/2 cup soy sauce
1/4 cup freshly squeezed lemon juice
1/4 cup finely minced onion
1/4 cup packed brown sugar
2 tablespoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon minced fresh garlic
1 teaspoon dried red pepper flakes (optional)
Place flank steak in a resealable plastic bag; add soy sauce, lemon juice, onion, brown sugar, sesame oil, ginger, garlic, and, if desired, red pepper flakes. Seal bag; turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally.
Slow cook or grill.
To grill; Preheat grill to medium-high.
Remove steak from bag, reserving marinade. Grill for 10 to 16 minutes for medium-rare (135 degrees), turning once halfway through grilling. Meanwhile, simmer marinade over medium heat until reduced by half; keep warm.
Let steak stand 5 minutes. To serve, slice meat across the grain into very thin slices. Drizzle with reduced marinade.
Note:To freeze for later use: Add all ingredients to a freezer bag and freeze up to 1 month. Defrost completely in refrigerator.
***I slow-cooked this for 8-10 hours, shredded and served with rice. I added a little water to the bag to get all of the last bits out. I shredded the beef once cooked and spooned some of the juices from the crock pot onto the rice.***
The SS location I went to didn't use the freshest ingredients, bottled lemon juice was used but the final result was still good. The garlic and ginger weren't fresh but minced in a jar, final result still good though.
- From Super Suppers Cookbook by Judie Byrd (Meredith Books; 2006)
Not fancy looking since I shredded it, but I took a picture last time I made it.
(edited to resize photo)- it won't resize.
1 2 to 2-1/2-pound beef flank steak
1/2 cup soy sauce
1/4 cup freshly squeezed lemon juice
1/4 cup finely minced onion
1/4 cup packed brown sugar
2 tablespoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon minced fresh garlic
1 teaspoon dried red pepper flakes (optional)
Place flank steak in a resealable plastic bag; add soy sauce, lemon juice, onion, brown sugar, sesame oil, ginger, garlic, and, if desired, red pepper flakes. Seal bag; turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally.
Slow cook or grill.
To grill; Preheat grill to medium-high.
Remove steak from bag, reserving marinade. Grill for 10 to 16 minutes for medium-rare (135 degrees), turning once halfway through grilling. Meanwhile, simmer marinade over medium heat until reduced by half; keep warm.
Let steak stand 5 minutes. To serve, slice meat across the grain into very thin slices. Drizzle with reduced marinade.
Note:To freeze for later use: Add all ingredients to a freezer bag and freeze up to 1 month. Defrost completely in refrigerator.
***I slow-cooked this for 8-10 hours, shredded and served with rice. I added a little water to the bag to get all of the last bits out. I shredded the beef once cooked and spooned some of the juices from the crock pot onto the rice.***
The SS location I went to didn't use the freshest ingredients, bottled lemon juice was used but the final result was still good. The garlic and ginger weren't fresh but minced in a jar, final result still good though.
- From Super Suppers Cookbook by Judie Byrd (Meredith Books; 2006)
Not fancy looking since I shredded it, but I took a picture last time I made it.
(edited to resize photo)- it won't resize.
