Preparation Time: 10 minutes
1 1/2 pound beef flank steak, well trimmed
1/2 cup dry red wine
2 tablespoons dry sherry
1 tablespoon Oriental dark-roasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
3 medium seeded bell peppers, halved lengthwise
Servings: 6
Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and garlic. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak and bell pepper halves on grid over medium coals. Grill 12-15 minutes for rare to medium and until bell peppers are tender, turning steak and bell pepper halves once. Brush steak with reserved marinade before turning. Carve steak diagonally across the grain into thin slices.
Notes: A 1 1/2-pound boneless beef sirloin or top round steak, cut 1 inch thick, may be substituted for beef flank steak. Marinate steak and prepare bell peppers as directed above. Grill beef sirloin steak over medium coals 16 to 20 minutes for rare to medium. Grill beef top round steak over medium coals** 12 to 14 minutes for rare to medium. To check temperature, cautiously hold hand about 4 inches above coals. Medium will force removal of hand in 4 seconds. A beef flank steak will yield four 3-ounce cooked, trimmed servings per pound.
1 1/2 pound beef flank steak, well trimmed
1/2 cup dry red wine
2 tablespoons dry sherry
1 tablespoon Oriental dark-roasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
3 medium seeded bell peppers, halved lengthwise
Servings: 6
Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and garlic. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak and bell pepper halves on grid over medium coals. Grill 12-15 minutes for rare to medium and until bell peppers are tender, turning steak and bell pepper halves once. Brush steak with reserved marinade before turning. Carve steak diagonally across the grain into thin slices.
Notes: A 1 1/2-pound boneless beef sirloin or top round steak, cut 1 inch thick, may be substituted for beef flank steak. Marinate steak and prepare bell peppers as directed above. Grill beef sirloin steak over medium coals 16 to 20 minutes for rare to medium. Grill beef top round steak over medium coals** 12 to 14 minutes for rare to medium. To check temperature, cautiously hold hand about 4 inches above coals. Medium will force removal of hand in 4 seconds. A beef flank steak will yield four 3-ounce cooked, trimmed servings per pound.
