3/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon freshly ground pepper
2 teaspoons dried parsley flakes
1 teaspoon dry mustard
1-1/2 pounds flank steak
Combine all ingredients except steak in a heavy-duty zip-top plastic bag.
Score steak by making 1/8-inch-deep diagonal slashes across the meat in two different directions to create a diamond pattern on both sides of the meat. Add steak to marinade; seal and chill at least 1 hour or overnight.
Remove steak from marinade, reserving 1/4 cup marinade. Boil reserved marinade 5 minutes to kill any bacteria; use as a basting sauce. Grill steak, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness, basting occasionally. Remove from grill; let steak stand covered for 5 minutes. (To broil, place steak on a rack in a broiler pan. Broil 3 to 5 inches from heat for 5 minutes on each side or to desired degree of doneness).
Slice steak diagonally across grain into thin strips.
Yield: 4 to 6 servings
3/4 pound flank steak, thinly sliced on the diagonal against the grain
2 (1 lb) green unripe papayas, seeded, peeled and julienned
1/4 cup lime juice
3 tablespoons fish sauce
2 tablespoons brown sugar
3 small red or green fresh chiles, minced
3 cloves garlic, crushed
1 1/2 tablespoons canola oil
1 large onion, sliced
2 small red bell peppers, cut into strips
1 1/2 cups basil leaves
Place beef and papayas in separate bowls. Combine lime juice, fish sauce, brown sugar, chiles and garlic in a 1 cup measure, spoon 3 tablespoons over papayas and pour the remaining lime juice mixture over the beef, toss each. Let marinate at room temp 15 minutes.
Drain beef and reserve marinade. Heat 1 tablespoon oil in a wok or skillet until hot. Add beef and quickly cook until beef just loses its raw appearance, about 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining oil to juice in the wok, add onion and cook stirring until onion is softened, about 3 minutes.
Add peppers, basil and reserved beef marinade, stir fry 3 minutes or until peppers are crisp tender. Return beef to wok, cook stirring 2 minutes longer, until just cooked through. Serve with green papaya salad. Add jasmine rice and roasted salted peanuts.
Makes 4 Servings.
1-1/4 cups steak sauce
1 cup unsalted butter, melted
2-3/4 teaspoons garlic powder
2-3/4 teaspoons onion powder
2-3/4 teaspoons black pepper
2 teaspoons ground white pepper
1 teaspoon ground red pepper
15 lbs. flank steak or London broil
Prepare grill or turn on broiler.
Combine steak sauce and butter in a bowl.
Combine remaining ingredients, except meat, in another bowl.
Brush both sides of steaks with sauce. Sprinkle with seasonings.
Grill or broil 4 inches from heat 4-5 minutes per side. Serve with remaining sauce.