| In today's economy the price of steak can be out of | | | | READY IN 6 Hrs 50 Min |
| reach for many people. In the world of beef | | | | SERVINGS 8 |
| however, there are some less expensive choices | | | | INGREDIENTS |
| that can be made and will fit a budget. Flank steak is | | | | - 1/3 cup soy sauce |
| one such choice. The flank steak is a boneless beef | | | | - 1/4 cup rice vinegar |
| cut from the belly muscles of steer. The flank portion | | | | - 1/4 cup rice wine |
| is also very tasty and lean. Another added benefit of | | | | - 1/4 cup fresh lime juice |
| this kind of steak is the lower fat content when | | | | - 2 tablespoons dark sesame oil |
| compared to other steaks. The flank steak is one of | | | | - 1/2 small red onion, chopped |
| the most affordable steaks on the market. It is not | | | | - 1/4 cup chopped fresh basil |
| as tender as the loins or rib steaks. However, with | | | | - 1/4 cup chopped fresh mint |
| proper marinating, it becomes quite tender. The acids | | | | - 3 tablespoons sliced lemon grass |
| in the marinade tend to tenderize the steak. | | | | - 3 tablespoons crushed peanuts |
| Make sure your flank steak has a clear red color. If | | | | - 3 tablespoons chili paste |
| the steak is vacuumed sealed you will also see a little | | | | - 1 tablespoon ground coriander |
| purplish color. You can freeze flank steak in its original | | | | - 1/2 teaspoon garlic salt |
| wrapping for around 2 weeks or refrigerate it for | | | | - 2 pounds flank steak |
| about 3-4 days. If you plan on freezing it longer then | | | | DIRECTIONS |
| put the steak into a proper freezer bag. | | | | 1. In a large bowl, combine soy sauce, rice vinegar, |
| Here is a a little tip for cooking flank steaks. Do not | | | | rice wine, lime juice and sesame oil. Stir in onion, basil, |
| over cook. This steak will require more cooking time | | | | mint, lemon grass and crushed peanuts. Season with |
| than other steaks because of texture but only cook | | | | chili paste, coriander and garlic salt. 2. Layer flank |
| it until it is medium rare. If you cook to well done | | | | steak with marinade. Refrigerate 6 hours or |
| consistency you will find it will be tough and chewy. | | | | overnight. ( if you have the time overnight is best ) |
| Here is one of my favorite flank steak recipes. It is | | | | 3. Preheat an outdoor grill for medium high heat, and |
| called California-Thai Flank Steak. It is a little exotic | | | | lightly oil grate. 4. Spray a large sheet of aluminum foil |
| but is worth the effort. The steak is delicious. | | | | with non-stick cooking spray. Drain liquid from |
| California-Thai Flank Steak | | | | marinade. Layer meat on foil with the remaining |
| PREP TIME 30 Min | | | | non-liquid marinade ingredients. Fold edges of foil to |
| COOK TIME 20 Min | | | | seal, then grill for 20 minutes. |