Hot Pepper Steak

Grilled Flank over hot coals, with a Hot Pepper dressing makes the beef stand out. As summer approaches in a few months it will be grilling season, lots of weekend warrior chefs grilling it up at the beach, at the pool, or in the backyard.


6 - 7 oz. Flanks seasoned with salt and pepper
Grill the steaks over hot coals, charring it considerably for the smoky flavor, flip it once after about 4 minutes, then cook the next side about 3 minutes, remove and let it sit and rest for about 5 minutes.


In a sauce pan, add in:
2 tbsp. of butter
2 cloves garlic smashed
1/2 red bell pepper minced
3-4 minced red chili peppers seeds in
1 tbsp. minced onion
1/2 cup of white wine
1/2 cup of beef broth
1/4 cup soy sauce
1/4 cup ketchup
1/8 cup vinegar
1/2 cup heavy cream


1. Heat up butter over medium heat, add garlic, bell pepper, red chili peppers, minced onion, and cook for about 2 minutes so all the flavors sweat out.
2. Add in the wine, and cook for about 3 minutes, then add in the broth, soy sauce, ketchup, vinegar, cook for another 4 minutes.
3. Add in heavy cream and stir cook for about 2 minutes. Season with salt and pepper.
4. Slice each steak across the grain, and spoon some sauce over sliced pieces of meat. Great to eat with rice, or in a tortilla wrap.
www.tollieshmidt.com (Pic) is a copyright please visit that site

This is just a picture of a grilled Flank, notice the chef cut the Flank across the grain promoting easy chewing of the meat.