This is a great way to bring a simple Asian inspired dish to the grill.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound flank steak
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon chili paste with garlic
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 1/4 cup unsalted peanuts (or cashews)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- cooked rice
Preparation:
Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil. Place flank steak in a large resealable bag. Pour marinade mixture over top and refrigerate for one to eight hours. Remove flank steak from marinade and set aside. Pour marinade into a sauce pan. Add chicken broth, nuts and cornstarch. Bring to a boil then simmer until it thickens. Preheat grill. Cut bell pepper in half and remove stems, seeds and membranes. Brush with olive oil. Place flank steak on very hot grill. Grill for one minute per side. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side). Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned. Remove steak and bell pepper from grill. Allow steak to rest for five minutes. Carve against the grain into thin strips. Cut bell pepper into thin strips. Place a portion of rice on a plate. Top with 1/4 of the flank steak and 1/4 of the pepper. Spoon sauce over top and serve.
