Recipe - Grilled Fish With Ginger Lime And Cilantro Sauce

2 pound Flank steak
1/8 cup Honey
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
One half teaspoon Sichuan peppercorns

PEPPER PASTE
6 Roasted jalapenos; peeled
2 Roasted ancho peppers;
peeled
1 Roasted red pepper; peeled
2 Cloves garlic; chopped
1 teaspoon Chopped parsley
1 teaspoon Cumin powder
1 teaspoon Balsamic vinegar
One fourth cup Olive oil
Salt and pepper to taste

Place the flank steak on a baking pan. In a small bowl mix together honey,
soy sauce, vinegar and peppercorns. Rub the mixture all over the flank
steak and refrigerate 224 hours.

For the pepper paste, place peppers in a food processor and run the machine
to chop the peppers. Add the remaining ingredients and process until
smooth. Remove from the processor and refrigerate until ready to use.

To cook the flank steak, oil the grill then heat just until you can hold
your hand over for no more than 5 seconds. Cook the flank steak about 34
minutes on each side depending on the thickness for rare to medium rare
doneness. Remove from the heat allow to stand for 12 minutes then slice
thinly on an angle. Serve hot pepper paste on the side or on top of the
flank steak.

Converted by MC_Buster.

Per serving: 566 Calories (kcal); 37g Total Fat; (59% calories from fat);
45g Protein; 12g Carbohydrate; 116mg Cholesterol; 674mg Sodium Food
Exchanges: 0 Grain(Starch); 6 One half Lean Meat; One half Vegetable; 0 Fruit; 4 Fat;
One half Other Carbohydrates

Converted by MM_Buster v2.0n.