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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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My sister, Kathy, and I often exchange recipes - I give her my desserts, and she gives me her entrees. This recipe is from her, and it's become a favorite of mine for serving to company. The meat and vegetables can be prepared ahead of time...when the company arrives, I just fire up the grill! Ingredients:
1/4 cup soy sauce |
2 tablespoons white vinegar |
1 green onion, sliced |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons ground ginger |
3 tablespoons honey |
3/4 cup vegetable oil |
1 beef flank steak (about 1-1/2 pounds) |
1 pound fresh mushrooms, sliced |
1 green pepper, cut into thin strips |
1 yellow or sweet red pepper, cut into thin strips |
3 carrots, cut into julienned strips |
Directions:
1. In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Meanwhile, in a skillet, saute vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables. Yield: 5 servings.
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