2 directions: 'In a large ceramic or glass dish, combine all ingredients except steak. Add
3 steak. Refrigerate overnight or up to 3 days, turning occasionally.
6 Drain steak and pat dry. Grill for 5 min. on each side. Transfer to a cutting
7 board and let cool. May be prepared up to a day ahead and kept covered and chilled. Cut
8 diagonally into very thin slices. Serve at room temperature on slices of bread
9 spread with shallot butter.
12 SHALLOT BUTTER: Makes ¾ C.
18 1 stick unsalted butter, softened
20 2 T. fresh Parsley, minced
23 In a small stainless or enamel saucepan, simmer shallots in wine, stirring occasionally,
24 for 20-25 min. or until wine is evaporated. Transfer shallots to a small bowl,
25 let cool. Combine with butter, parsley, salt & pepper. May be prepared several
26 days ahead and chilled.'
62 name: light brown sugar
69 name: Gingerroot, peeled and minced
90 name: red pepper Flakes
100 name: Grilled Marinated Flank Steak