Yield: 1 servings
|1 \N||Flank steak; (about 2 pounds/ 1|
|\N \N||; kg)|
|\N \N||Salt and freshly ground black pepper; to taste|
|1 tablespoon||Vegetable oil|
|2 \N||Cloves garlic; chopped|
|1 small||Onion; minced|
|1 tablespoon||Chopped fresh ginger|
|¼ cup||Mirin wine or sake|
|¼ cup||Brown sugar|
|¼ cup||Hoisin sauce|
|¼ cup||Rice vinegar|
|¼ cup||Tomato puree|
|\N \N||Soy sauce; to taste|
|½ teaspoon||Hot pepper flakes|
ASIAN BARBECUE SAUCE
Season the steak with salt and pepper and set aside.
To make the sauce, heat the vegetable oil in a medium saucepan over high temperature. Add the garlic, onion, and ginger and saute until they begin to give off their aroma, 2 or 3 minutes. Add the mirin and brown sugar and cook for 2 to 3 minutes, or until half the liquid has evaporated. Add the hoisin, vinegar, and tomato puree. Simmer the mixture on low heat for another 5 minutes, or until it thickens and coats the back of a spoon.
Season with the soy sauce and hot pepper flakes. Rub the steak with about 2 tablespoons of the barbecue sauce. Set the steak aside in the refrigerator for 30 minutes.
Place the steak on the prepared grill (barbecue) and baste with the barbecue sauce while cooking. Cook the steak about 4 minutes on each side for medium-rare; no longer, or it will get tough.
Set the steak aside for 2 minutes before slicing. Then serve on dinner plates accompanied by little dishes of the remaining barbecue sauce for dipping--and plenty of napkins! Serves Four.
Converted by MC_Buster.
Per serving: 664 Calories (kcal); 27g Total Fat; (35% calories from fat); 24g Protein; 85g Carbohydrate; 53mg Cholesterol; 1373mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 3½ Fat; 4 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.