Looking at all the flank steak recipes that have been posted lately, I decided that is what I wanted tonight. We are having Pacific Rim Flank Steak that has been marinating since late yesterday afternoon. With it I will have boiled corn, steamed broccoli and Parmesan potatoes. I'm fixing a Root Beer Float Cake for dessert! I'm not sure about the cake, but it sounds interesting.
PACIFIC RIM GLAZED FLANK STEAK
Source: Houston Chronicle
Makes 6 servings
This recipe was named Grand Prize Best Beef recipe in the 1997 National Beef Cook-Off for Chris Freymuller of Salt Lake City.
1 (1 1/2 to 2) lb. beef flank steak
Marinade (recipe follows)
Orange slices and rosemary sprigs (for garnish)
With sharp knife, lightly score both sides of beef in a criss-cross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and refrigerate 30 minutes, turning once.
WHEN READY TO COOK:
Remove steak from marinade, discard marinade. Place steak on grid over medium-hot coals. Grill uncovered, 17-21 minutes for medium-rare to medium doneness, basting occasionally with reserved marinade; turning once.
Place remaining basting marinade in a small saucepan; place on grid of grill and bring to a boil.
Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef as desired. Garnish with orange slices and rosemary sprigs.
MARINADE
1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon chopped fresh rosemary
1 tablespoon dark sesame oil
1 large garlic clove, crushed
Ground black pepper to taste
Combine all ingredients for the marinade. Whisk until blended. Use as directed, reserving 3/4 cup for basting.
PARMESAN POTATOES
From: Terry Ward
Makes 6 servings
12 small (about 1 1/2 lb) red potatoes, unpeeled, sliced
4 cloves garlic, unpeeled
1/2 cup plus 2 tbsp grated Parmesan cheese, divided use
4 tablespoons butter
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (for garnish)
Bring water to boil. Put in potatoes and garlic; cook until potatoes are tender.
Preheat broiler. Butter a shallow 1 quart baking dish.
Drain potatoes and garlic. When cool enough to handle, slip garlic from skins. In a shallow bowl, mash potatoes and garlic coarsely with masher or fork. Add 1/2 cup Parmesan, butter, milk, salt and pepper. Spread in baking dish and sprinkle with remaining Parmesan.
Broil 4-inches from heat until top is lightly browned, about 6 minutes. Garnish with parsley. |