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Receta Buckwheat Honey And Thai Spiced Flank Steak

by Global Cookbook

Ingredientes

2 lb Alberta Beef flank steak (908 g) 2 ounce Kadoya sesame oil (60 ml) 4 ounce buckwheat honey (120 ml) 4 ounce clover honey (120 ml)

2 Tbsp. red Thai spice paste, preferably Asian Gourmet brand (30 ml) 2 Tbsp. fresh ginger, finely grated (30 ml) 2 ounce orange juice concentrate (60 ml) Sea salt, to taste Cracked black pepper, to taste Cracked coriander seed, to taste Lowfat sour cream or possibly light soy sauce, for dipping

Direcciones

1. Trim all sinew off meat or possibly ask your butcher to do this for you. In a small bowl mix combine both types of honey, spice paste, ginger, sesame oil and juice concentrate. Put flank steak and honey Thai marinade in a large resealable plastic bag. Seal tightly. Place on baking sheet or possibly bowl and chill. Marinate for 48 hrs, flipping the bag every 8 to 12 hrs (or possibly whenever you go into the fridge).
2. Preheat oven to broil at 500 to 550 degrees F. Remove flank steak from marinade, pat dry. Sprinkle the meat with sea salt, cracked pepper and fennel seed. Reserve marinade. Heat a large skillet over high heat. When skillet is very warm, add in flank steak and sear till brown, about 3 min. Brush with some of the leftover marinade to cover the top of the flank steak. Transfer flank steak to a baking sheet. Place under the broiler for 4 to 5 min per side. Transfer to a cutting board. Let rest for 5 to 7 min. Cut cross-grain on the bias for best results. Enjoy with a side of light lowfat sour cream or possibly even light soy for dipping.

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