Grilled Flank Steak With Sauteed Portobello And Cremini M Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Flank steak,
Salt and pepper to season,
2 large: Shallots,
3 tbsp: Balsamic vinegar,
2 tbsp: Sugar,
2 tbsp: Soy sauce,
Directions:
Accompaniment: Sauteed Portobello and cremini mushrooms (recipe
follows)
Pat steak dry and cut crosswise at a 45 degree angle into 2 equal
pieces. Season steaks with salt and pepper and transfer to a large
resealable heavy-duty plastic bag. Chop shallots and in a bowl stir
together with vinegar, sugar, and soy sauce. Pour marinade into bag.
Marinate steaks, covered and chilled, turning bag over at least once,
at least 2 hours and up to 2 days.
Prepare grill. Remove steaks from bag and discard marinade. Grill
steaks on a lightly oiled rack set 5 to 6-inches over glowing coals 7
to 9 minutes on each side for medium-rare. (Alternatively, grill
steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill
pan over moderately high heat.) Transfer steaks as cooked to a
cutting board and let stand 10 minutes.
Cut steak at a 45 degree angle across grain into thin slices. Serve
steak with sauteed mushrooms.
Yield: 4 servings
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine
Source from luhu.jp
follows)
Pat steak dry and cut crosswise at a 45 degree angle into 2 equal
pieces. Season steaks with salt and pepper and transfer to a large
resealable heavy-duty plastic bag. Chop shallots and in a bowl stir
together with vinegar, sugar, and soy sauce. Pour marinade into bag.
Marinate steaks, covered and chilled, turning bag over at least once,
at least 2 hours and up to 2 days.
Prepare grill. Remove steaks from bag and discard marinade. Grill
steaks on a lightly oiled rack set 5 to 6-inches over glowing coals 7
to 9 minutes on each side for medium-rare. (Alternatively, grill
steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill
pan over moderately high heat.) Transfer steaks as cooked to a
cutting board and let stand 10 minutes.
Cut steak at a 45 degree angle across grain into thin slices. Serve
steak with sauteed mushrooms.
Yield: 4 servings
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine
Source from luhu.jp
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