Ginger And Garlic Flank Steaks

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

These grilled steaks, studded with slivers of ginger and garlic, then marinated in wine vinegar and olive oil, are low in fat but high in flavor. The taste of ginger and garlic comes through with each bite of the tender meat. The steaks would be good served with Sesame and Ginger Coleslaw and with Green Beans Tossed with Olive Oil and Chives.

Ingredients

• 1   1½-inch piece of ginger
• 4   medium cloves garlic, peeled
• 2   1½-pound flank steaks, about ½ inch thick, trimmed of excess fat
• 3   tablespoons red wine vinegar
• 2   teaspoons coarsely ground black pepper
• 1½ teaspoons Dijon mustard
• ¾  teaspoon salt
• 6   tablespoons olive oil, plus extra for oiling grill rack
• 1   bunch watercress, cleaned and dried (optional)

Directions

1. Peel ginger and cut into thin slices, then cut slices into thin slivers.
2. Measure 2 tablespoons and save extra for another use.
3. Cut garlic into thin slivers.
4. With a sharp paring knife, make small slits over both top and bottom surface of steaks and insert ginger and garlic slivers in slits.
5. Place the steaks in a shallow nonreactive dish, which will hold them comfortably in a single layer.
6. In a small bowl, whisk together vinegar, pepper, mustard, and salt to blend.
7. Whisk in 6 tablespoons olive oil.
8. Pour this mixture over the steaks.
9. Cover the meat with plastic wrap, refrigerate, and marinate, turning several times, at least 2 hours or overnight.
10. Bring to room temperature 30 minutes before grilling.
11. When ready to cook, oil a grill rack and arrange 4 to 5 inches from heat source.
12. Prepare grill for a hot fire (high temperature).
13. Grill steaks 6 to 7 minutes per side or until rosy inside when pierced with a knife. (Internal temperature should be 145 degrees F.)
14. When done, remove meat to a chopping board.
15. Let rest 5 minutes.
16. Cut meat on the diagonal against the grain into ¼-inch-thick slices.
17. Arrange overlapping slices on a platter and garnish with several bouquets of watercress arranged around the border of the platter, if desired.

YIELD: SERVES 6