Again looking for a soy and sweet chili glazed flank steak recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious soy and sweet chili glazed flank steak should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of soy and sweet chili glazed flank steak, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare soy and sweet chili glazed flank steak which is delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required in make

1. Take 1 flank steak (about 750 g)
2. Take 1/4 cup sweet chili sauce
3. Take 1/4 cup soy sauce
4. Prepare 2 tbsp ponzu sauce
5. Take 1 tbsp brown sugar
6. Take 3 cloves garlic, minced

MyRecipes Make use of a budget-friendly cut of meat by marinating in a rich Asian marinade, which serves double-duty in this recipe. Pour marinade into the bag and coat steak with the marinade. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot. Turn the steak one more time, then place on the grill; spoon any remaining sauce over it.

How to make:process Soy and sweet chili glazed flank steak:

1. If you can, dry brine your steak ahead of time by sprinkling it with salt and leaving it uncovered in the refrigerator. Ideally overnight, but even 1 hr will make a difference. You'll get a juicier, more thoroughly seasoned steak and a better crust.
2. Put the remaining ingredients in a small pot and add several grinds of black pepper. Turn the heat to medium-low and let the sauce come up to temperature (not simmer or boil) for about 10 minutes. It should thicken very slightly. Turn the heat down to minimum, just to keep the sauce warm.
3. Sprinkle your steak with a little black pepper and rub it with a little veg oil. Sear it in a hot pan on high heat until it's almost your preferred temperature. My steak was about 2 cm thick and took 3 minutes per side.
4. Glaze your steak with a few tbsp of sauce and flip it over. Turn the heat down to medium to avoid burning the garlic. Sear for 1 or 2 minutes, then spread on more sauce and flip and sear again for 1 or 2 minutes. Remove the steak to a plate and let it rest for at least 10 minutes. Carve the steak against the grain and on the bias for maximum tenderness, then drizzle on any remaining sauce.
5. Done and ready to serve!

Fry the rice noodles until puffed. Season flank steak with salt and pepper. Directions In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Sprinkle steaks with salt and pepper. Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag.

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