INGREDIENTS:
- (1-1/2-2 lbs) beef skirt or flank steak
- 2 Tbsp rice vinegar
- 2 Tbsp garlic oil
- 2 Tbsp finely chopped fresh ginger
- 2 Tbsp finely chopped garlic
- 2 Tbsp finely chopped lemon grass
- 2 Tbsp agave nectar
- 2 shallots, finely chopped
- 1/3 cup finely chopped green onions
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 3 Tbsp rice vinegar
- 2 Tbsp lime juice
- 1 Tbsp orange juice
- 3 Tbsp finely chopped fresh ginger
- 2 Tbsp agave nectar
- 2 Tbsp pineapple juice
- 1 Tbsp garlic oil
- 1 fresh Serrano pepper, stemmed, halved, seeded, sliced
INSTRUCTIONS:
- Place the meat in a large resealable plastic bag; set aside. For marinade: In a small bowl, combine the 2 tablespoons rice vinegar, the 2 tablespoons garlic oil, the 2 tablespoons ginger, the garlic, lemon grass, and 2 tablespoons agave nectar. Pour marinade over steak in the bag. Seal and turn to coat. Marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
- For the Ponzu Sauce: In another small bowl, combine the shallots, green onions, soy sauce, the water, the 3 tablespoons rice vinegar, the lime juice, orange juice, the 3 tablespoons ginger, 2 tablespoons agave nectar, the pineapple juice, the 1 tablespoon garlic oil, and the Serrano pepper.
- Drain steak, discarding marinade. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for (17 to 21) minutes or until desired doneness, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add steak to grill rack. Cover and grill as above). Transfer steak to a cutting board; cover with foil and let stand for 10 minutes. Cut into 1/4-inch-thick strips, cutting against the grain. Serve with the Ponzu sauce.
Source: World Wide Recipes
Share It To Your Friends!
Loading...
