Indonesian-Style Flank Steak

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            FOOD FUNNY
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Thanks to the wild and crazy Stacie Wheeler for this one:

I read this article that said the typical symptoms of stress are
eating too much, smoking too much, impulse buying and driving
too fast. Are they kidding? That is my idea of a perfect day!

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            TODAY'S RECIPE
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The marinade used in this dish makes the flank steak taste just
like beef satay, the small skewers of grilled meat found all over
Southeast Asia. Serve it spicy peanut sauce for a touch of
authenticity.

Indonesian-Style Flank Steak

For the marinade:
2 Tbs (30 ml) peanut oil
2 Tbs (30 ml) sesame oil
2 Tbs (30 ml) dry sherry
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) peanut butter
2 Tbs (30 ml) rice wine vinegar
1 Tbs (15 ml) grated ginger
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) hot red pepper flakes, or to taste

1 flank steak, 1 1/2 to 2 lbs (675 - 900 g)

Whisk together the ingredients for the marinade and marinate the
steak for 2 to 4 hours, turning occasionally. Grill directly over hot
coals to an internal temperature of 145F (62C) for medium rare.
Cut into thin slices across the grain. Serves 4 to 6.

Spicy Peanut Sauce

2 Tbs (30 ml) vegetable oil
1/4 cup (60 ml) finely chopped shallots or scallions
(white part only)
1 tsp (5 ml) finely chopped garlic
2 cups (500 ml) chicken stock
1/2 cup (125 ml) shelled peanuts (preferably Spanish
peanuts) finely ground in an electric blender
2 tsp (10 ml) soy sauce
1 tsp (5 ml) dark molasses (treacle)
1 tsp (5 ml) lime juice
1/4 tsp (1 ml) finely grated ginger root
Finely chopped hot chilies or cayenne pepper, to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3
to 4 minutes, until tender but not brown. Add the chicken stock and
bring to a boil over high heat. Add the ground peanuts, soy sauce,
molasses, lime juice, ginger, and chilies or cayenne. Reduce the
heat and simmer for 10 minutes, stirring occasionally. Allow to
cool slightly before serving.
Received on Mon Jun 19 06:09:52 2006