Steak Chinois               

 tags (edit): Marinade Advance Gourmet Magazine @Vogel @Try Soon! Main Dish  

 

A soy-ginger marinade and sauce gives the seared flank steak an Asian twist.

Ingredients

7 tablespoons Canola Oil divided
1/4 cup Tamari sauce or soy sauce *plus*
1 tablespoon Tamari sauce or soy sauce
3 tablespoons Fresh ginger peeled, finely grated *plus*
1 teaspoon Fresh ginger peeled, finely grated
2 cloves Garlic chopped
1 (1.5-lb) Flank steak
1 1/4 cups Whipping cream
4 tablespoons Green onions sliced, divided
 

Instructions
 1. Mix 6 tablespoons oil, 1/4 cup tamari, 3 tablespoons ginger, and garlic in 13x9x2 inch glass dish. Add steak, turning to coat. Cover and refrigerate overnight.

2. Remove steak from marinade; pat dry. Heat 1 tablespoon oil in large skillet over high heat. Add steak; cook until browned, about 4 minutes per side for medium-rare. Transfer steak to platter. Reduce heat to medium-high. Add cream and 2 tablespoons green onions to skillet; bring to boil, scraping up browned bits. Add 1 tablespoon tamari and 1 teaspoon ginger; boil to sauce consistency, about 3 minutes. Season sauce with pepper.

3. Cut steak across grain on diagonal into 1/4-inch-thick slices. Divide steak among 4 plates. Drizzle with sauce and sprinkle with 2 tablespoons green onions.

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Yields: 4 Servings
     Bon Appetit magazine, October 2005, page 54

 notes: 

Cuisine:  

Main Ingredient:   Beef