Sunday, July 3, 2011
BBQ Asian Flank Steak
Looks good, doesn't it? I can tell you it tasted great. Marinated Flank Steak, skewers of mushrooms, onions and yellow peppers and roasted new red potatoes with garlic scapes. I started out by marinating the flank steak for a couple of hours.
About 2 lbs of flank steak, marinated in one cup of soy sauce, 1/4 cup of brown sugar, 3 Tbsp of cider vinegar, 1 Tbsp Worcestershire sauce, 2 tsp of Dijon mustard, 1 tsp of red pepper flakes and 1/4 tsp of pepper. I marinated the steak for 2 hours in the fridge.
About a half an hour before dinner, I cut up a large potato and tossed it with a Tbsp of olive oil and a couple of chopped garlic scapes in an aluminum pan. I put on the BBQ under direct medium heat. I turned the potatoes every 10 minutes. After 20 minutes, I added the vegetable skewers (peppers, mushrooms and onions drizzled with olive oil and balsamic vinegar) and the flank steak. After about another 10 minutes, potatoes and veggies were ready so I turned the heat off under them. I turned the steak and BBQ'd another 15 minutes. I wanted the steak fairly rare as I will be using it to make ginger beef for dinner tomorrow. Love it when a plan comes together!