The marinade in this recipe adds tenderness and special flavor to a popular cut of beef. Just add steamed rice with black sesame seeds, some green beans, and you have an easy, delicious dinner!
For the marinade:
1/2 cup soy sauce
1/2 cup plum sauce
1/2 cup pineapple juice
1/2 cup ketchup
1/4 cup scallions, finely sliced
3 tablespoons cilantro, chopped
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
2 flank steaks (about 1-1/4 pounds each)
Combine all marinade ingredients. Mix well.
Place flank steak in a resealable plastic bag and add marinade. Refrigerate for 3 to 6 hours, turning occasionally to distribute marinade.
Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 15 to 20 minutes, or until desired doneness, turning once halfway through grilling time.
Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving.
Meanwhile, bring remaining marinade to a boil and simmer rapidly for 5 minutes. Serve with steak.
Makes 6 servings.
To celebrate the steak's grilled earthiness and the marinade's smoked fruit flavors, try a Pinot Noir from Oregon's Willamette Valley.
Pale Ale—with its assertive flavor profile, hoppy finish, and citrus overtones—is our brew of choice for this complex grilled beef dish.
Beef cooking tip:
Searing meat over an extended cooking time does not seal in the juices. The crust that appears on the surface leaks. Searing is vital for creating the superb flavors that are present in a properly cooked cut of beef. The only way you can control the juiciness of a piece of beef is to closely monitor the cooking time and temperature.
Source: articlesbase
For the marinade:
1/2 cup soy sauce
1/2 cup plum sauce
1/2 cup pineapple juice
1/2 cup ketchup
1/4 cup scallions, finely sliced
3 tablespoons cilantro, chopped
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
2 flank steaks (about 1-1/4 pounds each)
Combine all marinade ingredients. Mix well.
Place flank steak in a resealable plastic bag and add marinade. Refrigerate for 3 to 6 hours, turning occasionally to distribute marinade.
Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 15 to 20 minutes, or until desired doneness, turning once halfway through grilling time.
Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving.
Meanwhile, bring remaining marinade to a boil and simmer rapidly for 5 minutes. Serve with steak.
Makes 6 servings.
To celebrate the steak's grilled earthiness and the marinade's smoked fruit flavors, try a Pinot Noir from Oregon's Willamette Valley.
Pale Ale—with its assertive flavor profile, hoppy finish, and citrus overtones—is our brew of choice for this complex grilled beef dish.
Beef cooking tip:
Searing meat over an extended cooking time does not seal in the juices. The crust that appears on the surface leaks. Searing is vital for creating the superb flavors that are present in a properly cooked cut of beef. The only way you can control the juiciness of a piece of beef is to closely monitor the cooking time and temperature.
Source: articlesbase
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