Flank steak with peanut sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | FLANK STEAK, TRIMMED OF FAT |
| 2 | tablespoons | LITE SOY SAUCE |
| 2 | teaspoons | LITE SOY SAUCE |
| ¼ | teaspoon | GARLIC POWDER |
| ¼ | teaspoon | BLACK PEPPER |
| ¼ | teaspoon | CRUSHED RED PEPPER |
| 1 | tablespoon | OLIVE OR VEGETABLE OIL |
| ¼ | cup | CREAMY PEANUT BUTTER |
| 1 | tablespoon | RICE WINE VINEGAR |
Directions
PREHEAT BROILER. PLACE STEAK ON RACK SET IN BROILER PAN. BRUSH TOP SIDE WITH 1 TBSP. SOY SAUCE, SEASON WITH BLACK PEPPER, SET ASIDE.
IN A SMALL SAUCE PAN, STIR TOGETHER THE RED PEPPER, OIL AND GARLIC POWDER.
HEAT ON MEDIUM FOR 1 MINUTE. ADD PEANUT BUTTER, RICE WINE VINEGAR AND 2 TSP SOY SAUCE WITH ½ CUP WATER. COOK UNTIL SMOOTH, STIRRING CONSTANTLY, FOR 2 MINUTES. KEEP SAUCE WARM.
BROIL STEAK 3" FROM HEAT FOR ABOUT 7 MINUTES, TURN OVER, BRUSHING WITH REMAINING SOY SAUCE AND SEASONING WITH BLACK PEPPER. BROIL FOR 7 MINUTES MORE. MORE TIME WILL BE NEEDED IF YOU WANT STEAK WELL DONE. LET STAND FOR 5 MINUTES BEFORE SLICING. TO SERVE, SLICE THIN ACROSS THE GRAIN, SERVE SAUCE IN A SMALL BOWL, BESIDE MEAT DISH.
SERVE WITH PEPPERED VEGETABLES FOR A COMPLETE MEAL.