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1 lb flank steak 500 g
Marinade
4 tbsp olive or peanut oil 60 mL
4 tbsp soy sauce 60 mL
4 tbsp molasses 60 mL
2 tbsp Worcestershire sauce 30 mL
2 tbsp honey 30 mL
1 onion, coarsely chopped 1
4 cloves garlic 4
1 fresh jalapeno pepper, coarsely chopped 1
1 bunch fresh cilantro, coarsely chopped 1
Vegetables
3 tbsp peanut oil 45 mL
20 snow pea pods 20
1 carrot, cut thinly on a bias 1
1/2 red onion, julienned 1/2
1/2 red bell pepper, julienned 1/2
8 mushrooms, sliced 8
1/2 cup bean sprouts 125 mL
2 tsp sesame oil 10 mL
salt and freshly ground pepper
Place all the marinade ingredients in a blender and blend until smooth. Reserve 1/4 cup/60 mL for drizzling over cooked, sliced meat; pour remainder over the flank steak in a large pan. Refrigerate and let marinate, covered, for at least 10 hours, turning the steak occasionally.
Grill the steak on hot grill to the desired degree of doneness (approximately 15 minutes) and remove from the fire to let rest.
Vegetables
Heat the peanut oil in a wok over high heat. Add the vegetables and cook, stirring briskly, until tender. Add the sesame oil and season with salt and pepper.
To serve, slice the flank steak thinly on a bias and arrange on a platter with the vegetables. Spoon reserved marinade onto the meat and serve immediately.
Chef's Note
If possible, let the meat stand at room temperature for 1 hour before grilling.
Serve with basmati rice.
Marinade
4 tbsp olive or peanut oil 60 mL
4 tbsp soy sauce 60 mL
4 tbsp molasses 60 mL
2 tbsp Worcestershire sauce 30 mL
2 tbsp honey 30 mL
1 onion, coarsely chopped 1
4 cloves garlic 4
1 fresh jalapeno pepper, coarsely chopped 1
1 bunch fresh cilantro, coarsely chopped 1
Vegetables
3 tbsp peanut oil 45 mL
20 snow pea pods 20
1 carrot, cut thinly on a bias 1
1/2 red onion, julienned 1/2
1/2 red bell pepper, julienned 1/2
8 mushrooms, sliced 8
1/2 cup bean sprouts 125 mL
2 tsp sesame oil 10 mL
salt and freshly ground pepper
Place all the marinade ingredients in a blender and blend until smooth. Reserve 1/4 cup/60 mL for drizzling over cooked, sliced meat; pour remainder over the flank steak in a large pan. Refrigerate and let marinate, covered, for at least 10 hours, turning the steak occasionally.
Grill the steak on hot grill to the desired degree of doneness (approximately 15 minutes) and remove from the fire to let rest.
Vegetables
Heat the peanut oil in a wok over high heat. Add the vegetables and cook, stirring briskly, until tender. Add the sesame oil and season with salt and pepper.
To serve, slice the flank steak thinly on a bias and arrange on a platter with the vegetables. Spoon reserved marinade onto the meat and serve immediately.
Chef's Note
If possible, let the meat stand at room temperature for 1 hour before grilling.
Serve with basmati rice.
