Title: Flank Steak with Peanut Sauce
Categories: Beef Meat Main
Yield: 8 Servings
| 3 | lb | FLANK STEAK, TRIMMED OF FAT |
| 2 | tb | LITE SOY SAUCE |
| 2 | ts | LITE SOY SAUCE |
| 1/4 | ts | GARLIC POWDER |
| 1/4 | ts | BLACK PEPPER |
| 1/4 | ts | CRUSHED RED PEPPER |
| 1 | tb | OLIVE OR VEGETABLE OIL |
| 1/4 | c | CREAMY PEANUT BUTTER |
| 1 | tb | RICE WINE VINEGAR |
PREHEAT BROILER. PLACE STEAK ON RACK SET IN BROILER PAN. BRUSH TOP SIDE
WITH 1 TBSP. SOY SAUCE, SEASON WITH BLACK PEPPER, SET ASIDE. IN A SMALL
SAUCE PAN, STIR TOGETHER THE RED PEPPER, OIL AND GARLIC POWDER. HEAT ON
MEDIUM FOR 1 MINUTE. ADD PEANUT BUTTER, RICE WINE VINEGAR AND 2 TSP SOY
SAUCE WITH 1/2 CUP WATER. COOK UNTIL SMOOTH, STIRRING CONSTANTLY, FOR
2 MINUTES. KEEP SAUCE WARM. BROIL STEAK 3" FROM HEAT FOR ABOUT 7
MINUTES, TURN OVER, BRUSHING WITH REMAINING SOY SAUCE AND SEASONING WITH
BLACK PEPPER. BROIL FOR 7 MINUTES MORE. MORE TIME WILL BE NEEDED IF YOU
WANT STEAK WELL DONE. LET STAND FOR 5 MINUTES BEFORE SLICING. TO SERVE,
SLICE THIN ACROSS THE GRAIN, SERVE SAUCE IN A SMALL BOWL, BESIDE MEAT DISH.
SERVE WITH PEPPERED VEGETABLES FOR A COMPLETE MEAL.