Source: www.allrecipes.com
1 flank steak
1/4 c vegetable oil
1/4 c orange juice
3 T soy sauce
3 T honey
3 T rice wine vinegar
2 T minced green onions
1.5 t grated fresh ginger
1 clove garlic, pressed
1.5 t corn starch
3 T water
Score steak diagonally across grain at 3/4 inch intervals.
Combine oil and next 7 ingredients in a shallow dish; add steak. Cover and chill 8 hours, turning occasionally.
Remove steak from marinade, reserving marinade.
Grill steak, covered with grill lid, over high heat, about 6 minutes on each side or until desired degree of doneness.
Bring reserved marinade to a boil in a saucepan, and boil at least 1 minute until reduced by 1/3.
Stir together cornstarch and water until smooth. Add to marinade; bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.
Spoon over steak.
Sunday, July 19, 2009
Tuesday, July 14, 2009
Roasted Beet Salad with Beet Greens
Source: Bon Apetit, March 1997
6 TB EVOO
2.5 TB red wine vinegar
1 TB minced garlic
7 medium-large beets with greens
1 cup water
2 TB chopped drained capers
3/4 cup crumbled feta cheese
Preheat oven to 375. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in a single layer in a baking dish; add on cup water. Cover and bake until beets are tender when pierced with a knife, about one hour. Peel beets while still warm. Cut beets in half and slice thinly. Transfer to a large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to a large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
6 TB EVOO
2.5 TB red wine vinegar
1 TB minced garlic
7 medium-large beets with greens
1 cup water
2 TB chopped drained capers
3/4 cup crumbled feta cheese
Preheat oven to 375. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in a single layer in a baking dish; add on cup water. Cover and bake until beets are tender when pierced with a knife, about one hour. Peel beets while still warm. Cut beets in half and slice thinly. Transfer to a large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to a large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
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