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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.
1 flank steak
1 tablespoon chili powder
Salt and pepper
Grated peel and juice of 1 lemon
Grated peel and juice of 2 oranges
2 to 3 garlic cloves, minced
2 to 3 tablespoons minced fresh cilantro
Put steak in a bowl or large Ziploc plastic bag and season both sides with chili powder and salt and pepper to taste. Add lemon and orange peel and juice, garlic and cilantro.
Marinate in refrigerator for at least 4 hours or overnight.
Grill or pan sear the steak.
To serve, slice steak on bias.