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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Marinating the Asian flavors overnight enhances their sweet and pungent appeal. Scrape marinade bits off the meat before grilling, so they won't char. From Simply Delicious® by Parade® food editor Sheila Lukins. Cook time includes marinating time. Ingredients:
1 (2 lb) flank steaks |
2 tablespoons chopped fresh flat-leaf parsley, for garnish |
1/4 cup soy sauce |
1/4 cup dry sherry |
1 tablespoon minced fresh ginger |
1 tablespoon finely minced garlic |
1 tablespoon sesame oil |
1 tablespoon peanut oil |
1 tablespoon honey |
1 tablespoon rice vinegar |
2 teaspoons asian chili oil |
salt & freshly ground black pepper, to taste |
Directions:
1. Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well.
2. Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice.
3. Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.).
4. Cook over high heat on a well oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat.
5. Remove to a cutting board and let rest for 10 minutes before slicing.
6. Slice the steak thinly on the diagonal and arrange on a platter.
7. Sprinkle with the chopped parsley and serve.
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