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Sesame & Ginger Flank Steak Recipe

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This recipe for Sesame & Ginger Flank Steak, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


for the marinade and
cup sesame seeds toasted
2 cups soy sauce
cup water
cup brown sugar
1 tablespoon minced ginger
1 tablespoon fresh ginger peeled and grated
teaspoon red pepper flakes or to taste
for the sauce
2 tablespoons peanut butter plus 1/2 of the above marinade
for the steaks
cup oil
4 pounds flank steaks
to taste salt and pepper

Combine marinade ingredients (except peanut butter) and bring to a simmer, cook until sugar is
dissolved. Chill marinade to 40 degrees.
Divide into two equal portions. Pour one of the portions (half the sauce) over the steaks, cover and
refrigerate 1 to 2 hours, turning steaks once or twice.
Stir peanut butter into the other half of the marinade, add a little water if it is too thick, this will be
the sauce. Heat the sauce to over 165 degrees when needed.
Remove steaks from the marinade, discard used marinade. Brush steaks with the oil and season
with salt and pepper to taste.
Grill or roast steaks as needed.
For each serving, to order: Slice 4 ounces steak across the grain. Fan steak slices on plate.
Drizzle with 1 ounce reserved sauce.

Number Of Servings:
Number Of Servings:




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