- 4
Ingredients
- 1 flank steak - (abt 2 lbs)
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- === ASIAN BARBECUE SAUCE ===
- 1 tablespoon vegetable oil
- 2 garlic cloves -- chopped
- 1 small onion -- minced
- 1 tablespoon chopped fresh ginger
- 1/4 cup mirin wine or sake
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup tomato puree
- Soy sauce -- to taste
- 1/2 teaspoon hot pepper flakes
Preparation
Step 1
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 saute until they begin to give off their aroma, 2 or 3 minutes. Add the mirin and brown sugar and cook for 2 to 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 the soy sauce and hot pepper flakes.
Rub the steak with about 2 tablespoons of the barbecue sauce. Set the steak aside in the refrigerator for 30 minutes.
Place the steak on the prepared grill (barbecue) 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. Then serve on dinner plates accompanied by little dishes of the remaining barbecue sauce for dipping -- and plenty of napkins!
This recipe yields 4 servings.
Comments: Even though the days of inexpensive flank steak are over, it's still one of my favorite cuts of meat. Add this piquant Barbecue Sauce and a good bottle of Zinfandel and you have the makings of a sensational summer barbecue with the best of friends.