Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Flank steak |
| ⅛ cup | Honey |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Rice vinegar |
| ½ teaspoon | Sichuan peppercorns |
| 6 \N | Roasted jalapenos; peeled |
| 2 \N | Roasted ancho peppers; peeled |
| 1 \N | Roasted red pepper; peeled |
| 2 \N | Cloves garlic; chopped |
| 1 teaspoon | Chopped parsley |
| 1 teaspoon | Cumin powder |
| 1 teaspoon | Balsamic vinegar |
| ¼ cup | Olive oil |
| \N \N | Salt and pepper to taste |
PEPPER PASTE
Place the flank steak on a baking pan. In a small bowl mix together honey, soy sauce, vinegar and peppercorns. Rub the mixture all over the flank steak and refrigerate 2-24 hours.
For the pepper paste, place peppers in a food processor and run the machine to chop the peppers. Add the remaining ingredients and process until smooth. Remove from the processor and refrigerate until ready to use.
To cook the flank steak, oil the grill then heat just until you can hold your hand over for no more than 5 seconds. Cook the flank steak about 3-4 minutes on each side depending on the thickness for rare to medium rare doneness. Remove from the heat allow to stand for 1-2 minutes then slice thinly on an angle. Serve hot pepper paste on the side or on top of the flank steak.
Converted by MC_Buster.
Per serving: 566 Calories (kcal); 37g Total Fat; (59% calories from fat); 45g Protein; 12g Carbohydrate; 116mg Cholesterol; 674mg Sodium Food Exchanges: 0 Grain(Starch); 6½ Lean Meat; ½ Vegetable; 0 Fruit; 4 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.