PEANUT-CURRY FLANK STEAK

Peanut-Curry Flank Steak image

Number Of Ingredients 12

Previous Next

FOR THE MARINADE:
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon , crushed red pepper flake
1 beef flank steak, 1 1/2 to 2 lbs and about 3/4 inch thick

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerator for 6 to 8 hours, turning occasionally.Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.Grill the steak over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves