Text 18218, 63 rader
Skriven 2011-11-24 07:04:58 av Dave Drum (1:261/38)
Ärende: BH+G 049
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ginger Flank Steak
 Categories: Oriental, Beef
      Yield: 6 servings

      5 lg Cloves garlic; peeled
      1    (1") chunk fresh ginger;
           - peeled, thin sliced
    1/3 c  Thin sliced scallions;
           - (white & lt green parts)
      6 tb Peanut oil
  3 1/2 tb Soy sauce
  1 1/4 ts Toasted sesame oil
           Fresh ground black pepper
  2 1/2 lb Flank steak; trimmed
           Kosher salt
  1 1/2 tb Rice vinegar

  Heat the broiler to high with the rack as close to the
  heat source as possible, or heat a gas grill, covered, to
  high.

  Put the garlic and ginger in a food processor and pulse
  until roughly chopped. Scrape the sides with a spatula, add
  the scallions, 3 tablespoons of the peanut oil, 2
  tablespoons of the soy sauce, 1 teaspoon of the sesame oil,
  and process until the mixture has a paste-like texture and
  the garlic and ginger are minced. Season well with pepper.
  Use the thin tip of a sharp knife to score both sides of the
  meat in a diagonal crosshatch pattern, going across the
  grain, making each slit about 1/4-inch deep. Put the meat in
  a 9x13-inch nonreactive dish and season well with salt. Pour
  the marinade over the meat and rub it into the scored
  crevices.

  Lay the meat either on a cold broiler pan or on the hot
  grill; broil or grill, turning once, until done to your
  liking, 8 to 10 minutes. Using tongs, transfer the meat to a
  warmed serving tray and let it rest for 5 minutes. In a
  small bowl, whisk together the remaining 3 tablespoons
  peanut oil, 1-1/2 tablespoons soy sauce, 3/4 teaspoon sesame
  oil, and the rice vinegar. Slice the meat thinly on the
  diagonal and serve drizzled with the sauce.

  Make Ahead Tips: You can marinate the steak a day ahead,
  refrigerated, but salt it just before cooking.

  Variations: This marinade is also delicious on skirt steaks,
  fresh skin-on salmon fillets, and skinless tuna steaks.

  From: Fine Cooking Magazine | November 2009

  MM Format by Dave Drum - 20 December 2009

  Uncle Dirty Dave's Archives

MMMMM

... "Ah, the vastness of space and time... and I end up here..."

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