Marinated Flank Steaks
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed
Place all ingredients except steak in a food processor; Puree.
In a large resealable plastic bag or shallow sealable container,
add steak; pour marinade over the meat and seal, turn to coat well, and refrigerate 5 hours or overnight.
Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill or broil 4 inches from the heat until steak reaches the required doneness -- 5 to 6 minutes on each side for
medium-rare and 6 to 7 minutes for medium.
Flank steak cooked beyond medium will be tough.
Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible.
Serves 4
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed
Place all ingredients except steak in a food processor; Puree.
In a large resealable plastic bag or shallow sealable container,
add steak; pour marinade over the meat and seal, turn to coat well, and refrigerate 5 hours or overnight.
Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill or broil 4 inches from the heat until steak reaches the required doneness -- 5 to 6 minutes on each side for
medium-rare and 6 to 7 minutes for medium.
Flank steak cooked beyond medium will be tough.
Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible.
Serves 4