Feed Me That logoWhere dinner gets done
previousnext


Title: Flank Steak with Peanut Sauce
Categories: Beef Meat Main
Yield: 8 Servings

3lbFLANK STEAK, TRIMMED OF FAT
2tbLITE SOY SAUCE
2tsLITE SOY SAUCE
1/4tsGARLIC POWDER
1/4tsBLACK PEPPER
1/4tsCRUSHED RED PEPPER
1tbOLIVE OR VEGETABLE OIL
1/4cCREAMY PEANUT BUTTER
1tbRICE WINE VINEGAR

PREHEAT BROILER. PLACE STEAK ON RACK SET IN BROILER PAN. BRUSH TOP SIDE WITH 1 TBSP. SOY SAUCE, SEASON WITH BLACK PEPPER, SET ASIDE. IN A SMALL SAUCE PAN, STIR TOGETHER THE RED PEPPER, OIL AND GARLIC POWDER. HEAT ON MEDIUM FOR 1 MINUTE. ADD PEANUT BUTTER, RICE WINE VINEGAR AND 2 TSP SOY SAUCE WITH 1/2 CUP WATER. COOK UNTIL SMOOTH, STIRRING CONSTANTLY, FOR 2 MINUTES. KEEP SAUCE WARM. BROIL STEAK 3" FROM HEAT FOR ABOUT 7 MINUTES, TURN OVER, BRUSHING WITH REMAINING SOY SAUCE AND SEASONING WITH BLACK PEPPER. BROIL FOR 7 MINUTES MORE. MORE TIME WILL BE NEEDED IF YOU WANT STEAK WELL DONE. LET STAND FOR 5 MINUTES BEFORE SLICING. TO SERVE, SLICE THIN ACROSS THE GRAIN, SERVE SAUCE IN A SMALL BOWL, BESIDE MEAT DISH. SERVE WITH PEPPERED VEGETABLES FOR A COMPLETE MEAL.

previousnext