from Kit and Gary Maestretti
This simple dish hits on just about every flavor point, sweet and sour from the mandarin oranges and dressing, salt and savory from the flank steak, crunch from the almonds and squishy-juicy from both the fruit and the meat.
For the Flank Steak:
1 two pound flank steak
2 garlic cloves
1 one inch chunk of fresh ginger
1 cup soy
1 1/2 cup dry white wine
1 tablespoon agave nectar
For the Mandarin, Almond Salad:
1 head of butter lettuce
1/2 cup sliced almonds
1 four inch piece of cucumber
1 fifteen ounce can of mandarin oranges, liquid reserved
1/4 cup of light oil, such as canola
1 tablespoon reserved mandarin juice from the can
1 teaspoon soy sauce
2 tablespoons light vinegar, such as rice or white balsamic
pinch of sugar, salt and pepper
1. For the Flank Steak: Peel the ginger with a spoon or vegetable peeler and slice into approximately 4 pieces. Peel and smash the garlic into slightly broken cloves. Place both ginger and garlic into a re-sealable bag. Pour wine, soy and agave nectar into the bag. Shake vigorously, then add the flank steak. Marinate for about an hour.
2. Build your fire or pre-heat your gas grill. If using coal let the heat reduce to a 3 second hand fire (about 375°). This is a hot and fast cooking method as the flank steak has little fat and is normally fairly thin. Grill about 3 minutes a side. When steak has reached 145° internal temperature, slice thinly across the grain.
3. For the Salad: Chop, rinse and dry the lettuce. In a small pan, toast the almonds to a light brown and let cool. Peel the cucumber and slice thinly. Place 1 tablespoon of the reserved mandarin orange juice into a cruet or bowl. Add the oil, vinegar, soy, sugar, salt and pepper and shake or whisk vigorously until fully incorporated. Toss the lettuce, cucumber and mandarin oranges with the dressing and place in four bowls. Garnish with toasted almonds.
A helpful BBQ link #mce_temp_url#