Pacific Rim Glazed Flank Steak Food

PACIFIC RIM GRILLED STEAK AND NOODLE SALAD

Steps:

• Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Prepare Noodle Salad.
• Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
• Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

PACIFIC RIM FLANK STEAK

Steps:

• In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
• Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
• Place flank steak and marinade in an airtight container for 6 hours or overnight.
• Preheat grill to medium-high heat and lightly oil the grate.
• Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
• Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
• Grill for 20 minutes or until beef reaches desired doneness.

PACIFIC RIM GLAZED FLANK STEAK

Steps:

• In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
• Remove and reserve 3/4 cup for basting.
• With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
• Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
• Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
• Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
• Spoon hot marinade over beef, as desired.
• Garnish with orange slices and rosemary sprigs.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

JACK DANIELS FLANK STEAK RECIPE

Steps:

• Score the flank steak with a sharp knife about 1/8-inch deep in a diamond pattern then set aside.
• Mash the garlic with the mustard.
• Stir in the whiskey.
• Pour mixture over steak and refrigerate covered overnight.
• Set out at room temperature for 2 hours before cooking.
• Grill using charcoal or gas grill.
• Cook over high heat 3 to 5 minutes per side dotting each side with butter while cooking.
• Slice the steak immediately by cutting across the grain into 1/4-inch thick slices.
• Sprinkle with salt and pepper.

PACIFIC RIM SHRIMP

Steps:

• In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
• Add the shrimp and marinate for 30 minutes.
• Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
• Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.

PACIFIC RIM FLANK STEAK

Steps:

• In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
• Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
• Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
• Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
• Cook's Tip
• If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
• Cook's Tip on Chili Garlic Sauce or Paste
• Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
• Nutrition information
• (Per serving)
• Calories: 162
• Total fat: 6.5g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 48mg
• Sodium: 77mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 4mg
• Potassium: 222mg
• Dietary Exchanges
• 3 lean meat

SOY GLAZED FLANK STEAK

Steps:

• In a small bowl, mix together soy sauce, honey, vinegar, scallions, garlic and ginger.
• Place steak in a glass baking dish and pour marinade over.
• Cover and marinate, turning occasionally 1-2 hours at room temperature or up to 24 hours in the refrigerator.
• Prepare a hot grill. Remove steak from marinade.
• Grill 10-12 minutes.
• Let rest 5 minutes before carving.