Review: Gingered Flank Steak Sept. '01

[luv2cook]

Did the whole Menu 1 from the Sept. issue. 8 out of 10.

I did a few substitutions but nothing material. When I looked more closely at the ingredients, I was surprised at how much sugar it had but I made it anyways. I thought it was going to be way sweet. NOT.

I used fresh grated then chopped ginger (pain) but that's all I had. I cooked it on the George and basted but it burned a little but didn't taste burned.

I did try the Rice noodle salad but was not too thrilled with it. I added more stuff. I didn't have snow peas so I took zuchini, red bell and onions and marinated them in rice wine vingar and the Penzy's sate spice. Grilled. Yum.

My advice - double the sauce - it's yummy. We really didn't have enough to put on after it was cooked...

[lhall]

I did this last night too, but not the rice noodle salad.

I liked the steak. It was easy to do, and very fast. I used fresh finely chopped ginger because that's what I had. You're right about needing more sauce, but it was good. Even the 3 year old liked it with sauce (until she got a piece of ginger).

I usually steam my veggies, but I did saute the snow peas in a little oil with salt. They were good.

I just served rice instead of the rice noodle salad, especially since I had some leftover from earlier in the week.

Leigh

[mb]

we're having this on saturday. we love sauce, so thanks for the tip on making double... we'll be having it with garlic mashed potatoes and sugar snap peas sauteed with olive oil, garlic, ginger, and soy sauce (the way we cook almost every vegetable...:o).

[mb]

we had this last night and it was a definite repeater. the sauce was great. i held off on doubling the sauce, and i found there was just enough sauce to coat the meat. any more, and i think it would have been too sweet. DH and i also thought the sauce might be good on burgers. it had a nice sweet-and-sour type flavor to it.

[Peggy]

Had this for dinner tonight and it was excellent. I followed the recommendation and doubled the sauce. That made more sauce than I really needed, but I think the amount specified in the recipe would not have been enough. Wonderful flavor!! You will think I'm crazy, but it reminded me of a lighter flavored A-1 steak sauce! Just my silly taste bugs, I guess.

Peggy

[beacooker]

Just wanted to add my thumbs up for this dish. I did not double the sauce, and felt like there was plenty. I also used fresh ginger, since I had it on hand. I would definitely make it again.

Because of luv2cooks poor review of the rice noodle salad CL suggested, I served this with the Thai Bell Pepper, Cucumber something something Salad from the same issue. It was really good with it.

[Ralph]

Thumbs up here, too. I used the bottled ginger and didn't double the sauce (thought there was plenty).

And in spite of the prior comments, I did make the rice noodle salad. I'm not sure the cucumbers were the best accompaniment, but found it otherwise quite good. Though maybe the red pepper flakes in this coupled with the cayenne in the steak's sauce had an influence :eek: