Skewered Flank Steak Appetizers

Freeze flank steak for 30 minutes until slightly firm. In a small mixing bowl combine the soy sauce sesame oil rice vinegar brown sugar kochi chang ginger shallots garlic red chiles fish sauce and chopped Asian pear.


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Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag.

Skewered flank steak appetizers. Trim the flank steak and cut into 18-inch thick slices cutting against the grain of the meat. Grill covered over medium-high heat or broil 4 in. Skewer meat by threading onto long bamboo sticks that have been soaked in water for 20 minutes.

Place the steak in a zip-top bag and pour in the. From heat until beef reaches desired doneness 10-12. Add the Dr Pepper BBQ sauce garlic cloves kosher salt and the crushed red pepper to a medium bowl.

Toss to combine and measure out 1 cup to set aside for a dipping sauce later. Skewer the Steak and Tomatoes Thread the steak onto some skewers alternating steak pieces with tiny tomatoes that have been tossed in olive oil salt and pepper. Cook 3-5 minutes basting with marinade.

Slice the flank steak into long strips about 1 inch. Thread onto metal or soaked wooden skewers. Cover or seal and chill 8 hours turning occasionally.

Place on baking sheet. Sprinkle with salt and pepper. Remove from the freezer and slice the steak across grain on a bias into 14-inch-thick strips.

Stir well to combine the ingredients. Thread the steak by. Step 2 Place skewers in water to cover and let soak 10 minutes.


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