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Lemon-dill marinated flank steak
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| Artist: |
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| Categories: |
Asian, Barbecue, Beef, Chinese, Entrees, Ethnic, Fruits |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Flank steak, ? thick | | 1/4
| cup | Green onion, sliced | | 1/4
| cup | Water | | 1/4
| cup | Dry red wine | | 1/4
| cup | Soy sauce | | 3
| tbsp | Lemon juice | | 2
| tbsp | Vegetable oil | | 1
| tsp | Dried or 1 tb fresh dill | | 1
| tbsp | Worcestershire sauce | | 2
| | Cloves garlic, minced | | 1/2
| tsp | Celery seed | | 1/2
| tsp | Pepper |
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Procedures:
| 1 | Score meat by making shallow, diagonal cuts at 1-inch intervals across the steak; repeat on the other side. | | 2 | Place meat in a plastic bag that"s set in a shallow dish. | | 3 | In a medium mixing bowl, combine green onion, water, red wine, soy sauce, lemon juice, oil, dill, worcestershire, garlic, celery seed and pepper. | | 4 | Pour over steak; seal bag. | | 5 | Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally to distribute the marinade. | | 6 | Drain meat, reserving marinade. | | 7 | To grill steak, place directly over medium coals for 12 to 14 minutes, or until it reaches desired doneness, turning once and brushing occasionally with the reserved marinade. | | 8 | To broil steak, place the meat on the unheated rack of a broiler pan about 6 inches from heat; cook 12 to 14 minutes or until it reaches desired doneness, turning once and brushing occasionally with reserved marinade. | | 9 | To serve, use sharp knife to thinly slice meat across the grain. | | 10 | Note: excellent and unique |
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