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.

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