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Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
Flank
Steak with Asian Barbecue Sauce
1 flank steak (3/4 inch thick about 2 pounds)
Salt and pepper to taste
Asian Barbecue Sauce
2 tablespoons vegetable oil
1 medium onion, chopped fine
4 cloves garlic, chopped
2 tablespoons chopped fresh ginger
½ cup rice wine or sake
½ cup brown sugar
½ cup hoisin sauce
½ cup rice vinegar (unseasoned)
½ cup tomato puree
1 tablespoon soy sauce
1 teaspoon hot pepper flakes
Season the steak with salt and pepper and set aside. To make the sauce, heat the vegetable oil in a medium saucepan over high temperature. Add the garlic, onion and ginger and sauté until they begin to give off their aroma about 2-3 minutes. Add the rice wine or sake and brown sugar and cook for 2-3 minutes or until half the liquid has evaporated. Add the hoisin, vinegar and tomato puree. Simmer the mixture on low heat for another 5 minutes or until it thickens and coats the back of a spoon. Season with soy sauce and hot pepper flakes. Rub the steak with about 3 tablespoons of the barbecue sauce. Set the steak aside in the refrigerator for 30 minutes.
Place the steak on the prepared grill and baste with the barbecue sauce while cooking. Cook the steak about 4 minutes on each side for medium rare, no longer or it will get tough. Set the steak aside for 2 minutes before slicing. Slice the flank steak thinly on the diagonal and across the grain of the meat. Serve on dinner plates accompanied with little dishes of remaining barbecue sauce.
