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Full Online Book HomeLearning KitchenOutdoor_cooking - Calypso Flank Steak
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Outdoor_cooking - Calypso Flank Steak Post by :imsharons Category :Learning Kitchen Author :Unknown Date :March 2012 Read :705

Click below to download : Outdoor_cooking - Calypso Flank Steak (Format : PDF)

Outdoor_cooking - Calypso Flank Steak

2 scallions (green only) -- thinly sliced
1/3 cup minced shallots or red onion
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
1 teaspoon minced seeded jalapeno
1 tablespoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme
1 teaspoon coarse salt
1 tablespoon packed brown sugar
1/2 cup fresh orange juice
1/2 cup white wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 flank steaks (2 lbs. each)

In a small bowl, combine the scallion greens, shallots, garlic, ginger, and jalapeno.

In a large bowl, combine the spices, thyme, salt, and sugar. Whisk the orange juice, both vinegars, and the soy sauce into the spice mixture. Slowly drizzle in the oil, whisking constantly. Add the scallion mixture and combine.

Add steak to the marinade and coat well. Marinate in the refrigerator for at least 4 hours or overnight, turning once. Bring to room temp before grilling.

Grill the flank steak over hot coals, 3-4" from the heat source, for about 6 minutes per side for medium-rare, or to desired doneness. Let rest for 10 minutes before slicing, against the grain, into 1/4" slices.

350 cal, 2g carb, 44g pro, 18g fat, 107mg chol.
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