Shelly's Recipe

MARINATED FLANK STEAK

Category: Beef Steaks

1 lb of flank steak, trimmed

Marinade:
4 tbsp olive or peanut oil
4 tbsp soy sauce
4 tbsp molasses
2 tbsp Worcestershire
2 tbsp honey
1 onion, coarsely chopped
4 cloves garlic
2 fresh jalapeno peppers, chopped
2 bunches fresh cilantro, chopped

Vegetables:
2 tsp sesame oil
3 tbsp peanut oil
20 snow pea pods
1 carrot cut thinly on a bias
1/2 red pepper, julienned
1/2 red onion, julienned
8 mushrooms, sliced
1/2 cup bean sprouts
Salt and freshly ground pepper

Process all the marinade ingredients in a food processor until smooth. Reserve 1/4 cup of marinade. Pour remainder over the flank steak in a large pan. Marinate, refrigerated and covered at least 10 hours. Turn occasionally.

Prepare a hot grill. Grill the steak to the desired degree of doneness. Remove from fire and let rest. Heat the peanut oil in a wok or large saute pan over high heat. Add the vegetables and cook, stirring briskly, until tender. Add the sesame oil, salt and pepper. Keep warm.

To serve, slice the flank steak thinly on a bias and arrange on a platter or plates with the vegetables. Spoon reserved marinade onto the meat and serve immediately. A bowl of basmati or jasmine rice is an excellent accompaniment. Serves 4.

Serve with a big juicy Cabernet, Zinfandel, Merlot, Bordeaux or Rhone.