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Full Online Book HomeLearning KitchenOutdoor_cooking - Flank Steak Sangrita
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Outdoor_cooking - Flank Steak Sangrita Post by :RedPhoenix Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1904

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

Outdoor_cooking - Flank Steak Sangrita

1 beef flank steak (3 pounds)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
1 tsp. dried thyme (crushed)
1/4 cup frozen orange juice (thawed and undiluted)
3 Tbls. vegetable oil
Fruity Wine Sauce (recipe below)


Lightly score and rub steak with salt, pepper, thyme and garlic. In shallow glass pan, combine orange juice and oil. Add steak; turn to coat with marinade. Cover and refrigerate at least 1 hour.

Drain meat; reserve marinade. Grill steak, on covered grill, over medium hot charcoal briquets 8 to 10 minutes on each side, turning once and basting often with marinade, until done. Cut meat across grain into diagonal slices. Serve with Fruity Wine Sauce.

Fruity Wine Sauce:
1 and 1/2 cups red wine
1 orange (thinly sliced)
1 lime (thinly sliced)
1 apple (thinly sliced)
3/4 cup chopped green onions
1/2 cup butter or margarine
2 Tbls. chopped parsley


In a small saucepan, combine red wine, fruit and green onion; bring to a boil. Stir in butter and parsley; cook and stir until butter is melted and sauce is hot. Makes 2 cups of sauce.
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