HOISIN
GRILLED FLANK STEAK WITH NOODLE SALAD by CHEF DAN:
Serves
4
INGREDIENTS:
1
pound flank steak, trimmed of visible fat
1/2-teaspoon
sea salt
3/4-tablespoon
EACH chili powder, and black pepper
1
teaspoon EACH espresso powder, and brown sugar,
2
teaspoons EACH onion powder, and berbere powder
2
tablespoon EACH ketchup, and soy sauce
1/4-cup
hoisin sauce
3/4-teaspoon
EACH chili powder and Sriacha sauce
1/2-tablespoon
EACH honey, rice wine vinegar and liquid smoke
2
cloves garlic, minced
1
thumb-size fresh ginger, grated
Sea
salt and freshly ground black pepper to taste
Olive
oil
SALAD:
4
ounces uncooked udon noodles or soba noodles
2
carrots, shredded
8
radishes, thinly sliced
1
English cucumber, thinly sliced
2
tablespoon rice wine vinegar
1
tablespoon sesame oil
1
teaspoon EACH Sriacha and soy sauce
DIRECTIONS:
1.
Combine
salt and next 6 ingredients thoroughly in a bowl.
2.
Coat
the entire steak with spice rub.
3.
Wrap
in plastic wrap and chill 8 hours or overnight.
4.
In
a sauce-pan combine ketchup and next 9 ingredients together.
5.
Mix
well and bring to a boil over medium-heat.
6.
Reduce
heat and simmer for 30 minutes.
7.
Divide
sauce in half and reserve.
8.
Remove
flank steak from the refrigerator and let come to room temp.
9.
Clean
grill and turn on high, scrape off dry rub and rub with olive oil.
10.
Grill
3-4 minutes each side and brush with BBQ. sauce.
11.
Remove
from grill and brush again with BBQ. sauce, rest 10 min.
12.
Cook
noodles according to package directions.
13.
Drain;
place noodles carrots, radishes, and cucumber in a bowl.
14.
In
another bowl add rice vinegar and all the rest of ingredients.
15.
Mix
well pour into cooked noodles and vegetables and stir to combine.
16.
Serve
salad with flank steak.
ENJOY
DAN:
BON-APPETITE!!
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