ASIAN BEEF ROLL-UPS
Juice of 2 limes
2 heaping tablespoons light brown sugar
3 tablespoons soy sauce
1 to 2 tablespoons chili sauce, or to taste (I recommend sriracha.)
1 pound flank steak
Whisk the lime juice, sugar, soy sauce, and chili sauce until combined in a glass baking dish. Slice the steak against the grain into very thin strips
and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a nonstick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips into a bowl, quickly
grill the steak, turning once, until seared and cooked through, 1 to 2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick. Place the beef roll-ups on
a platter and drizzle the thickened glaze over them. Serve immediately.
What makes this recipe really sing:
Flank steak has great beefy flavor but is a muscular cut of meat. It benefits from this acidic marinade, particularly when you cut the meat into strips
before soaking it in the sweet, spicy, lime mixture, as this helps the acids permeate the meat and tenderize it quickly.
What to toss in if you have it:
Grill some whole scallions along with the meat strips, then chop them into 1-inch pieces. Roll a piece of scallion in the center of each beef strip for
a smoky onion bite.
YIELD: 6 TO 8 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
Juice of 2 limes
2 heaping tablespoons light brown sugar
3 tablespoons soy sauce
1 to 2 tablespoons chili sauce, or to taste (I recommend sriracha.)
1 pound flank steak
Whisk the lime juice, sugar, soy sauce, and chili sauce until combined in a glass baking dish. Slice the steak against the grain into very thin strips
and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a nonstick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips into a bowl, quickly
grill the steak, turning once, until seared and cooked through, 1 to 2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick. Place the beef roll-ups on
a platter and drizzle the thickened glaze over them. Serve immediately.
What makes this recipe really sing:
Flank steak has great beefy flavor but is a muscular cut of meat. It benefits from this acidic marinade, particularly when you cut the meat into strips
before soaking it in the sweet, spicy, lime mixture, as this helps the acids permeate the meat and tenderize it quickly.
What to toss in if you have it:
Grill some whole scallions along with the meat strips, then chop them into 1-inch pieces. Roll a piece of scallion in the center of each beef strip for
a smoky onion bite.
YIELD: 6 TO 8 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
