Pacific Island Grill: Page 176, Another Taste of Aloha

Who loves affordable, healthy, quick and delicious weeknight dinners? Everyone!  Flank steak is an inexpensive cut of meat, and for years I passed it by.  But when Iron Chef Michael Symon told me that it has way more flavor than the pricier cuts, and all you need to do is cook it carefully and slice it thinly against the grain, I took his advice and started picking it up in the grocery store.  He was right!  It holds up well to marinades, cooks through easily on my stovetop cast iron grill, has a delicious beefy flavor, and keeps my grocery bill in check.  Now I put it in my cart every time I’m at the grocery store, and the Pacific Island Grill on page 176 of Another Taste of Aloha, in the Entrees – Meats section, is a great way to use it.

Here’s another one I like to pop into a marinade as soon as I get home from the grocery store, and I pull it out on a night when I just want a fast and tasty meal.  The marinade gives the meat a tangy, salty-sweet flavor along the lines of a teriyaki, and really brought out the beefy flavor.  Paired with a salad or other veggie, it is a great grillin’ meal. Give it a try!

Perfectly cooked, tender, juicy, and flavorful

Pacific Island Grill

Ingredients:

  • 1/4 cup sesame seeds
  • 1/4 cup green onion, thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame or salad oil
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 pounds flank steak

In a medium skillet, stir sesame seeds over low heat until golden, about 2 to 3 minutes.  Crush in a mortar and pestle, blender, or food processor.  Combine with green onions, soy sauce, oil, vinegar, brown sugar, ginger, garlic, mustard and Worcestershire.  Place flank steak in a 9 x 13-inch baking pan and coat with marinade.  Cover and chill, turning occasionally, for at least 4 hours or overnight.  Grill the steak 4 inches above the hot coals, basting frequently with marinade, about 5 to 6 minutes on each side.  Slice steak thinly on the diagonal and serve.

Serves 4.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

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