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How to Cook Flank Steak - Part IIby Felicia WilliamsStir-frying Flank: Flank steak can be used for stir-fried/fajita style dishes (personally, I prefer the fajita style,so that's what I'll discuss here). The trick is cutting the steak thinly across the grain. Once you've properly cut the flank, the rest is easy. Here are the Onion, green pepper, red pepper, lemon and/or lime, black pepper, and, for a little kick, grab a habanero pepper...oh and of course, my favorite steak seasoning, Kikkoman Teriyaki sauce. Place the steak strips in a baggie and cover the strips with the teriyaki sauce. For this meal, steak doesn't have to marinade long. Maybe an hour. While the steak is marinading, clean and cut your veggies. I prefer to cut the onion and peppers in long strips so I slice them from top to bottom. Once all of the veggies are sliced, you're ready to go. Here's what you do. In a hot skillet, place the ingredients (all except for the lemons/lime). Saute at a rather high heat. Pour a little teriyaki sauce and add some pepper to the mixture while it is cooking. When it's just about done, squeeze the juice of half of the lemon or lime over the mixture. Place some of the mixture on a warm fajita bread and you're good to go. You might want to add more lemon/lime juice for taste. It also tastes good with a bit of salsa, shredded lettuce and maybe a little shredded cheese to top it off. Feel free to add or modify the ingredients. Get creative. Next we'll talk about oven cooking/grilling flank steak.
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Tidbits & Stuff was born on Thursday, March 9, 2006
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ingredients I use (feel free to embellish or modify to your liking):
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