Peanut-Curry Flank Steak

from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae

Peanut-Curry Flank Steak

2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes

flank steak, 1 ½ to 2 lbs about 3/4 inch thick

To make the marinade, whisk together the ingredients in a small bowl.

Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.

Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.

Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.

Classic Beef Fajitas

from Pillsbury Complete Cookbook

Classic Beef Fajitas

Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced

Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa

In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.

To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.

Honey and Black Pepper Beef

from The Complete Asian Cookbook by Bay Books

Honey and Black Pepper Beef

oil, for cooking
1 lb round steak, cut into thin strips
2 garlic cloves, crushed
1 onion, sliced
10 oz sugar snap peas
2 Tbs honey
2 tsp soy sauce
2 Tbs oyster sauce
2 tsp cracked black pepper*

Heat a wok or frying pan until very hot, add 1 Tbs of the oil and swirl it around to coat the side. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

Reheat the wok, add 1 Tbs of oil and stir-fry the garlic, onion, and sugar snap peas until softened. Remove from the wok and set aside.

Add the honey, soy sauce, oyster sauce, and cracked pepper to the wok. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

Increase the heat, return the meat and vegetables to the wok and toss for 2-3 minutes, or until well combined and heated through.

*if you are using freshly ground black pepper use less. Additionally, if you are making this during a power outage use caution as the poor light from your flashlight could cause you to add enough black pepper to melt your face off. You've been warned.