Grilled Flank Steak with Shredded Carrot and Pickled Ginger
© Spirit Media 2004-2008 All Rights Reserved
Grilled Flank Steak with Shredded Carrot and Pickled Ginger
Estimated Cost: $19.65
½ cup Mikee Garlic Stir Fry and Rib Sauce, or other rib sauce of choice
1 ¾ - 2 pounds flank steak, (try to find a thin piece) cut into 4 equal portions
salt and pepper to taste*
2 tablespoons canola oil*
18 oz package shredded carrots
1/3 cup drained pickled ginger, sliced roughly
1/3 cup cilantro, chopped roughly
Heat grill. Brush flank steaks with about 2 tablespoons of the rib sauce- or enough just to coat. Season the steaks liberally with salt and pepper. Grill for 2 1/2 minutes per side, or until desired doneness. Meanwhile, heat corn oil in a very large sauté pan. When very hot add carrots and cook stirring constantly for 2-3 minutes or until they start to become tender but are still slightly firm. Add pickled ginger and remaining rib sauce and stir to combine. Season with salt and pepper, if necessary. Slice flank steaks, if desired. Serve steaks on top of a bed of the carrot-ginger mixture and sprinkle with the cilantro.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
