Adventures Recipes

Thursday, January 26, 2006

Ginger Lime Flank Steak

adapted from the Muncie Star Press, January 5, 2006

1 Flank Steak, about 1 pound
1 Teaspoon Salt
Zest and Juice of 1 Lime
1 Piece Fresh Ginger (2 inch) peeled and grated or minced
1/4 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Olive Oil
2 Cloves Garlic, minced, about 2 teaspoons

1. Sprinkle flank steak with salt. Score the flank steak on both sides with a sharp knife (I do this in a diamond pattern). Place in a wide dish and add lime zest, juice, ginger and crushed red pepper flakes.
2. Heat a wide skillet that will hold the steak over high heat. Add vegetable oil, and heat thoroughly. Remove steak from marinade and place in hot skillet. Cook five minutes without turning -- if it's spitting wildly, you can turn the heat down a little. Turn the steak, cook another two minutes or until done to desired taste. Add garlic to the skillet, and remove from heat. Set steak on a cutting board, and allow it to stand five minutes. As it does, add two or three tablespoons of water, wine or beef broth to the skillet, and stir to bring up any brown bits on the bottom. Slice the steak one-fourth inch thick on the diagonal, and spoon pan drippings over it.


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