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Default Grilled Marinated Flank Steak and Shallot Butter - Gourmet Magazine July 1983

Grilled Marinated Flank Steak

1 1/2 cups beer,
4 scallions, minced,
1/3 cup vegetable oil,
3 tablespoons soy sauce,
2 tablespoons light brown sugar,
1 tablespoon peeled and minced gingerroot,
2 garlic cloves, minced,
1 teaspoon salt, 1 teaspoon red pepper flakes,
a 1 1/2 to 1 3/4 pound flank steak,
crusty white bread and shallot butter (recipe follows) as accompaniments

In a large ceramic or glass dish combine well the beer, the scallions,
the oil, the soy sauce, the sugar, the gingerroot, the garlic, the
salt, and the red pepper flakes, add the flank steak, turning it to
coat it with the marinade, and let it marinate, covered and chilled,
turning it occasionally, overnight or for up to 3 days.

Drain the flank steak, pat it dry, and grill it over a bed of glowing
coals or broil it on the rack of a broiler pan under a preheated
broiler about 2 inches from the heat for 5 minutes on each side for
medium-rare meat. Transfer the steak to a cutting board and let it
cool. (The steak may be prepared up to 1 day ahead and kept covered and
chilled.) Cut the steak diagonally across the grain into very thin
slices, transfer it to a large portable container, and serve it at room
temperature on slices of the bread spread with the butter. Serves 4 to
6.


Shallot Butter

1/4 cup minced shallots,
1/2 cup dry red wine,
1 stick (1/2 cup) unsalted butter, softened,
2 tablespoons minced fresh parsley leaves

In a small stainless steel or enameled saucepan simmer the shallots in
the wine, stirring occasionally, for 20 to 25 minutes, or until the
wine is evaporated. Transfer the shallots to a small bowl, let them
cool, and combine them well with the butter, the parsley, and salt and
pepper to taste. (The butter may be prepared several days ahead and
kept covered and chilled.) Transfer the butter to a portable container
and keep it cool. Makes about 3/4 cup.

Gourmet Magazine July 1983

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