Flank Steak W. OJ , Garlic And Chile
List of Ingredients
* Exported from MasterCook *
Flank Steak With Marinade Of Orange Juice, Garlic And Chile
Recipe By : Grady Spears, Chef/Owner, Reata, Texas
Serving Size : 4 Preparation Time :0:10
Categories : Main Dish Beef And Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh orange juice
3 limes -- juiced
1 teaspoon red pepper flakes -- 1-2 teasp.
2 teaspoons crushed garlic
1/2 cup hoisin sauce
1/3 cup fresh cilantro
2 pounds flank or skirt steak -- (2-3)
Combine marinade ingredients in a blender or food processor. Pour into a large, non-reactive container. Add the steak, cover, and marinate 4-8 hours.
Preheat broiler. Broil flank steaks as close to heat source as possible for 5 minutes on each side.
While steak is broiling, pour marinade into a saucepan and bring to a boil for 5 minutes over high heat.
To serve, carve steak against the grain with the cooled marinade along side.
Source:
"Riverside Orange Blossom Festival: Entertaining 2000"
T(Marinating):
"4:00"
- - - - - - - - - - - - - - - - - -
NOTES : Grady has two restaurants in Texas (Alpine and Fort Worth) and one in and Beverly Hills. He is also the author of "A Cowboy in the Kitchen"
Dianne says: I made the recipe exactly as directed. The original called for 2 teaspoons of red papper flakes. Next time I make it I'll use only one. It was delicious but just too hot...even for me! The meat was done to perfection...very tender made as diredcted.....I'll make this again.
Served with a white rice, caroot, broccoli and onion concoction I made up as I went along.
Recipe
|
|
member logon
