Asian Spiced Flank Steak With Shiitake Barbecue Sauce Food

CHRIS LILLY'S FLANK STEAK AND SHIITAKE YAKITORI

Steps:

• Place 12 to 14 (4-inch) skewers in water to soak.
• Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes. Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.
• Cut the flank steak across the grain into 1/4-inch strips. Cut the scallion tops into 1-inch pieces.
• Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a scallion top. Weave the flank steak strip around the mushroom and scallion and continue skewering mushroom, scallion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.
• Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns. Remove the skewers from the grill and serve.

GRILLED ASIAN FLANK STEAK

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

FLANK STEAK WITH BALSAMIC BARBECUE SAUCE

Steps:

• Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
• Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
• Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.

SWEET AND SPICY GRILLED FLANK STEAK

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

ASIAN SPICED FLANK STEAK WITH SHIITAKE BARBECUE SAUCE

Steps:

• Flank Steak: Rub flank steak with spice blend. Let marinate for 1 hour or refrigerate overnight. Preheat grill or broiler. Grill or broil steak on both sides for 6 minutes. Remove and allow to rest for 10 minutes. Stir-Fry: Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Heat wok with 2 tablespoons oil. Stir-fry garlic ginger, onion and mushrooms for 1 minute, then add the remaining vegetables. Stir-fry for 4 to 5 minutes or until tender. Add soy sauce, mushroom water, and cornstarch. Cook until slightly thickened. Drizzle with dark sesame oil, and season with salt. To Plate: Place Stir Fried Vegetables on platter. Thinly slice steak against the grain and fan over vegetables. Drizzle with Shiitake Barbecue Sauce. Emeril's Asian Spice Blend: 1 tablespoon 5-spice powder 1 tablespoon salt 1 tablespoon sugar 1 1/2 teaspoons ground black pepper 3/4 teaspoon cayenne In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use. Shiitake Barbecue Sauce: 2 tablespoons vegetable oil 3/4 cup sliced shittake mushrooms 1/2 cup hoisin sauce 1 tablespoon sesame oil 2 tablespoons soy sauce 1 orange, zested and juiced Place a saute pan over medium-high heat. Add the oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 4 minutes. Add the sesame oil, soy sauce, orange juice and zest and cook for 2 minutes.

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

FLANK STEAK WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Preheat broiler.
• Sprinlke salt and pepper evenly over both sides of steak. Place steak on a broil pan coated with cooking spray; broil 5 minutes on each side or until desired degree of donesness. Remove the steak from the oven; loosely cover with foil.
• Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute 2 minutes. Add mushrooms; saute 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium and reduce to 1 1/4 cups (about 6 minutes). Add green onions and cook for 1 minute.
• Slice steak diagonally across the grain into 1/4 inch slices. Serve steak with mushroom sauce.