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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Don't know where I found this recipe, but it has been in my recipe box for years. Easy and not too spicy. We served it with brown rice pilaf Ingredients:
1 lb skirt steak (can use flank steak) |
2 -4 tablespoons lemon juice |
1 teaspoon coriander seed, crushed (can sub ground coriander) |
1/2 teaspoon chinese five spice powder |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon white pepper |
1/4 teaspoon salt |
1 tablespoon vegetable oil |
1 small onion, sliced |
1 green pepper, sliced |
1 tablespoon soy sauce |
Directions:
1. Cover both sides of steak with lemon juice.
2. In a small bowl, combine coriander, 5-Spice powder, black pepper, white pepper and salt. Sprinkle over both sides of steaks, pressing to adhere. Place steaks in plastic bag, refrigerate 8 hours or overnight.
3. Preheat broiler on high setting.
4. Heat oil in skillet over medium heat. Add pepper, cook three minutes. Add onion and cook 7 minutes or until at desired tenderness, stirring occasionally. Remove from heat, sprinkle vegetables with soy sauce, stirring to combine.
5. Broil steaks 4 to 6 inches from heat, turning once. For medium-rare, cook 5 to 8 minutes.
6. Place steaks on cutting board, cover loosely with foil; let stand 5 minutes. Cut across grain into thin slices.
7. Serve topped with warm pepper-onion mixture.
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