1 flank steak – approx. 1 lb. – tenderized once by butcher Marinade
- 1/8 c. each: peanut oil, sesame oil, white wine, soy sauce,
creamy peanut butter, hoisin sauce, rice vinegar
- 1 Tbs. curry powder
- 1 tsp. ground ginger
- 1 tsp. red pepper flakes
- 4 oz. goat cheese, softened
- French bread slices, grilled until lightly toasted
Whisk marinade ingredients together in a small bowl. Pour marinade into gallon bag and add flank steak. Seal bag and let marinade over night. (If using instant marinater, let set for 15-20 minutes under vacuum.)
To Prepare: Remove steak from marinade and discard marinade. Grill steak on oiled preheated grill over medium heat until the internal temperature reaches 145 degrees for medium rare, approx. 8-10 minutes, turning half way through grilling time. Remove from the grill and let rest for 5 minutes. SLICE, ACROSS THE GRAIN and ON THE BIAS, INTO THIN SLICES! Season to taste with kosher salt and freshly ground pepper.
To create sandwiches, spread goat cheese over grilled bread and top with warm flank steak slices.