FRUIT-AND-FIRE
FLAT IRON STEAKS
F or easy slicin g keep y o u r stea k kn ives sharp.
W e like C h c f’sC hoicc m o d el 130 P rofessional
S h a rp en in g S ta tio n fo r o u r serra ted knives.
PREP:20MIN. GRILL:20MIN. MARINATE: 12HR.
2
stalks fresh lemon grass or 1 Tbsp.
finely shredded lemon peel
’/2
cup reduced-sodium soy sauce
%
cup bottled hoisin sauce
3
Tbsp. lemon juice
4
cloves garlic, minced
V4
to ’/2tsp. crushed red pepper
4
boneless beef shoulder top blade
(flat iron) steaks, cuti to 1 y^nch
thick (about i
'/2
lb. total)
’/2
a peeled, cored fresh pineapple,sliced
2
nectarines, halved, pitted,cut in wedges
2
plums, pitted, cut in wedges
i
bunchgreen onions (about 8), trimmed
1.
For m arinade, trim ends o f lem on grass;
halve lengthw ise. Remove two or three
layers of tough outer stalk. Remove ten d er
inner stalks; w rap, refrigerate, and reserve
to garnish grilled steaks. Finely chop
1 tablespoon rem aining lem on grass. In
bow l com bine chopped lem on grass, soy
sauce, hoisin sauce, lem on juice, garlic, and
crushed red pepper. T ransfer
V
2
cup
m arinade to airtight container; refrigerate.
2.
Place steaks in large self-sealing plastic
bag set in shallow dish. Pour rem aining
m arinade over steaks; seal bag. Refrigerate
12 to 24 hours; tu rn occasionally.
3.
Remove steaks from m arinade; discard
m arinade. Let steaks stand at room
tem perature for 30 m inutes.
4.
For charcoal grill, place pineapple slices,
nectarines, and plum s on rack over hot
coals. Cover and grill 4 to
6
m inutes, until
fruit is lightly seared, turning once. Brush
w ith refrigerated m arinade the last
2 m inutes of grilling. Transfer fruit to
platter; set aside.
5.
For charcoal grill, place steaks on rack
directly over m edium coals. Cover and grill
IS to 18 m inutes for m edium rare (145°);
turning once and brushing w ith
refrigerated m arinade the last
2
m inutes of
grilling. Place green onions on rack over
coals; grill, uncovered.
1
m inute, turning
occasionally. (For gas grill, preheat grill to
m edium -high. Place fruit on rack over
heat. Cover and grill fruit. Reduce heat to
m edium . Grill steaks and onions as above.)
6
. Slice steaks. Serve w ith fruit, onions,
and reserved lem on grass,
s e r v e s
4
.
EACH SERVING
415 cal, 18 g fa t (6 g sat. fat),
111 m gchol
,
962 m g sodium, 29 g carbo,
3 g fiber. 36 g pro. Daily Values: 8% vit. A,
66% vit.
C,
4% calcium
,
25%
iron.
BETTER HOMES AND GARDENS
JUNE2008 I7 9
“Give a man a fish, he eats
for a day. Teach a man to fish,
he eats for a lifetime.
unclcbcns.com
Give a man a microwave,
he eats in
90
seconds.”
Ben knows best.
