Thursday, January 8, 2009

Ginger Flank Steak

If you want something with a little kick, try this!
I got the general idea from Rachel Ray's Express Lane Meals, and we changed it for our class. We are practicing competition recipes, and the kids really liked this. Take the spice down a notch with less red pepper.

Ginger Flank Steak

1 T ground ginger
1 T sesame seeds
Zest and juice of 2 limes
5 T vegetable oil
2 t salt
1 t paprika
½ t black pepper
¼ t onion powder
¼ t garlic powder
¼ t cayenne pepper
1 dash coriander
1 dash turmeric
(or you can use steak seasoning in place of everything from salt-turmeric)
2 lb. flank steak

Preheat a skillet to medium high (or outdoor grill).
Combine the ginger, sesame seeds,lime juice, and other seasonings, and 3 T of the oil. In a large ziptight baggie, combine this and the meat and shake to coat. Let sit for 10 minutes.
Cook over medium high on each side for 6-7 minutes.

Let the meat rest for 5 minutes, then thinly slice it on an angle against the grain.
We served this with seared cabbage (Rach's suggestion) and it was really great!