Cut steak into 4 equal portions.
large bowl. Pierce flank steak several times with a large
cup of dressing over steak in a shallow non metallic
Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
he pan.
Sear the steak until med-rare, about 3
s smooth.
Thinly slice steak with the grain into 1
Combine the first 6 ingredients and blend well.
Take your steak strips and coat them well with the spice mix.
Put meat in the slow cooker and add the pepper strips, broth and bay leaves.
Cover and cook on low for 6-8 hours then remove the bay leaves and throw away.
Dissolve the cornstarch in water and stir into crock pot.
Turn temp to high and cover/cook on High until thickened.
Serve over rice or noodles.
killet over high heat. Season steak with 1/2 teaspoon salt
Marinate the flank steak overnight in your choice of teriyaki or asian marinades.
Broil flank steak and slice thinly.
Arrange spinach on plates, then top with carrots, bean sprouts and steak.
Drizzle dressing and sprinkle cashews on top. Enjoy!
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
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Place steak on a plate. Sprinkle with
Preheat broiler. Place bison skirt steak on the unheated rack of
n mixing bowl. Add the steak bites and toss to evenly
Pat steak tips dry with paper towels
n a small bowl. Brush steak with half of hoisin mixture
6 thin slices.
Combine steak, soy sauce, 1 tablespoon vinegar
Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
or 30 minutes.
Freeze steak 20 minutes.
Combine vinegar
Bring 6 cups water, stock, ginger and garlic to a boil. Add sambal oelek, fish sauce and sugar. Simmer, uncovered, for 1 min.
Meanwhile, prepare noodles according to package instructions. Divide between 4 large serving bowls.
Add steak to simmering broth and return to a boil. Pour broth and steak over noodles. Top with spring onions. Serve with bean sprouts, mint and lemon wedges on the side.
ncluded, then drain. Cut the steak into thin strips. Add the