Flank steak haddad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| ½ | cup | Olive oil |
| 8 | Garlic cloves; chopped | |
| 3 | tablespoons | Packed light brown sugar |
| 2 | tablespoons | Sherry wine vinegar |
| 4 | teaspoons | Chopped fresh ginger |
| 1 | large | Flank steak; (about 2 1/4 pounds) |
| Freshly ground pepper | ||
Directions
In a blender or small food processor, combine the soy sauce, olive oil, garlic, brown sugar, vinegar, and ginger. Puree until smooth.
Place the flank steak in a shallow dish just large enough to hold it. With a skewer or kitchen fork, pierce the steak many times. Pour the soy mixture over the meat. Cover and refrigerate, turning and piercing the steak again every hour, for 8 hours. Return to room temperature.
Light a hot fire in a charcoal grill or preheat a gas grill or grill pan to medium-high heat.
Grill steak on an oiled rack set 5 to 6 inches over glowing coals or in grill pan for 5 minutes on each side for medium-rare meat.
Transfer steak to a cutting board and let stand for 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9208 Converted by MM_Buster v2.0l.