I sliced the meat as thin as I could (yes, I had to live through lots of knife jokes since I just cut myself bad enough to get stitches) and then tossed the meat with the onions and peppers.
Dave mentioned how nicely the grill wok worked. Sometimes the Easter Bunny knows what she is doing.
Teriyaki-Beer Flank Steak
adapted from Sandra Lee Grilling
2 lbs. flank steak (my picture shows a double batch)
1/2 cup beer
1/4 cup teriyaki sauce
1/4 cup packed brown sugar
3 Tbsp. (divided) black pepper seasoning mix
1 yellow bell pepper
1 orange bell pepper
2 sweet onions, cut into 1/2 inch slices
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Hawaiian sweet rolls and/or salad greens for serving
In a zip-top bag, combine steak, beer, teriyaki sauce, brown sugar, and 2 Tbsp. seasoning mix. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator 1 to 8 hours, or overnight (I did this in the morning before work).
In another zip-top bag, combine peppers, onions, oil, vinegar, and the remaining 1 Tbsp. seasoning mix. Squeeze air of out bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator 1 to 8 hours (I did this in the morning before work).
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
Remove vegetables and steak from marinades; discard marinades. Place vegetables on hot, oiled grill wok. Cook 15-20 minutes until vegetables are tender. Cook flank about 7 minutes per side for medium. Remove steak from grill, let stand 5 minutes. Thinly slice steak at an angle against the grain.
To serve, fill Hawaiian sweet rolls with meat and vegetables, or serve on a bed of crisp greens.
1 year ago: Parmesan topped Salmon
2 years ago: Pimm's Cup and Spiders
April 28, 2014 Daylight 16 hrs. 43 min. 12 sec. Temp. H 59/L 36°F