| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Flank steak; (approx 2 lbs.) |
| 3/4 Tasse | Dark Soy Sauce; (Kikooman's at our house) |
| 1/2 Tasse | Dry Sherry; (Not cooking sherry please) |
| 3 Esslöffel | Spn Finely chopped fresh ginger |
| 3 | Cloves of garlic smashed and chopped; or more |
| 2 Esslöffel | Spn Hot sauce; (the original calls for Tabbasco, used Tabbasco Habenero last night) |
|
Remove excess fat and menbranes from the flank steak. Marinate in a glass container. (13 x 9" baking dish works well) for at least 4 hrs. (longer is better) flip halfway thru.
Barbrque over a medium hi fire, basting and turning frequently. Let stand for 5 minutes and slice thinly across the grain. Have weapons ready to threaten those who wish to take the serving platter as their dish.
Have done this with many different hot sauces, the hab and Scotch Bonnet based ones seem to work the best. You can control the burn by how long you marinate it and how thinly you slice the meat. This is a great way to introduce Habs or SBs to the non-CHers you are feeding.
MM_Buster v2.0l.
|
|
Anmerkungen zum Rezept:
|
