Friday, November 29, 2013

Lemon Butter Flank Steak

I made this a couple of years ago.  It was one of the last meals that I made for my granma, before she passed away.

This is from Better Homes and Gardens.
This was really quite delicious, if you don't believe me, ask the dishes!  (Sorry couldn't resist)

Lemon Butter Flank Steak

1- 1/2           pound beef flank steak

1/4                cup chopped fresh cilantro

4                   Tablespoons olive oil

4                    teaspoons finely shredded lemon zest

2                   Tablespoons lemon juice

2                    cloves garlic, minced

1/4                teaspoon crushed red pepper

1                   recipe lemon butter (below)

4                   cups shredded napa cabbage (I didn't know what that was, so I just got regular cabbage.   
                     Same thing?)

1                    cup fresh bean sprouts

2                    green onions, bias- sliced into 1-in. pieces.

1.  Place Flank Steak in a shallow dish.  Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. pepper,  and the red pepper.  Turn steak to coat.  Cover; chill 30 minutes to 1- 1/2 hours.

2.  Meanwhile, prepare lemon butter (I didn't have any lemongrass, so I just used more lemon zest.  It turned out just fine, but I can only imagine how much better it would have been with the lemongrass!); set aside.  In a 12-inch nonsitck skillet heat remaining oil over medium heat.  Remove steak  from marinade; discard marinade.  Cook steak for 5 minutes or to desired doneness, turning once.  Cover; let stand 10 minutes.

3.  Add vegetables to skillet.  Cook and stir over medium heat for 2 minutes or until crisp- tender.  Season with salt and pepper.  Serve steak with vegetables and lemon butter.  Makes 4 servings.

Lemon Butter:
In a bowl combine 3 Tbsp. softened butter, 3 Tbsp. minced lemongrass, 1/4 cup cilantro, 1 Tbsp lemon juice, and salt, pepper, and crushed red pepper to taste.

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