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Asian Style BBQ Flank Steak Recipe

personal chef fort lauderdale
Photo by Just a
Flank is a long and flat cut of meat located on the underside of the belly like a diaphragm muscle in a human. It is tougher than the other beef cuts and many time cooking methods call for long slow cooking or braising. It is perfect for cooking quickly on the grill. Think of a beef fajita; this is the cut that was originally and should still be used. Cooking the meat over high heat and searing it seals in the juices and helps to keep it juicy and tender. Cutting against the grain is a must if you do not want to chew indefinitely.

My take is a slight variation from what you may be used to. Try this Asian BBQ sauce I like to serve it on mustard greens. Stay Eat Allergy Free has recipes for GF/DF/NF hoisin sauce and alternatives to Soya Sauce too!
serves 6-8
Asian Bbq Sauce
1 tablespoon/15ml vegetable oil
2 cloves chopped garlic
1 small minced onion
1 tablespoon/15ml chopped fresh ginger
¼ cup/60ml mirin wine or sake
¼ cup/36g brown sugar, unpacked
¼ cup/60ml hoisin sauce
¼ cup/60ml rice wine vinegar
¼ cup/60ml tomato puree (tomato paste in the USA)½ teaspoon/2ml hot pepper flakes
2 teaspoons/10ml soy sauce
2 pounds/1kg Flank Steak
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper

Heat vegetable oil in a sauce pan over high heat. Add garlic, onion and ginger. Saute stirring constantly until aroma begins (1-2 minutes). Add mirin and brown sugar. Cook 2-3 minutes until reduced by half. Add hoisin, vinegar and tomato puree. Simmer for 5 minutes until sauce thickens. Remove from heat and season with soy and pepper flakes.
Prepare your barbecue for cooking. Season meat with salt and pepper. When coals are hot (you cannot hold you hand over the grills for more than 5 seconds) place steak on the grills. Cook for 3-4 minutes per side for medium rare. Baste with sauce after turning the steak over. Set aside for 3-5 minutes before slicing thinly against the grain. 

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