Spicy skirt steak

Kudos to Joe over at Culinary in the Country for this recipe. I saw it last Wednesday and immediately printed it out and made for dinner that night. I substituted skirt steak (or flap steak) for flank steak but otherwise I followed the recipe to the letter. It was so easy to make and tasted absolutely wonderful. All the flavors were perfectly balanced. According to Jim, the leftovers heated up quite nicely the next for lunch.

Check out Joe's recipe and picture here.

I've also copied the recipe below.
Flank Steak with Hot Peanut Sauce
(from Culinary in the Country)

1/3 cup chopped green onions
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
2 teaspoons toasted sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
16 ounces trimmed flank steak, sliced diagonally into thin pieces
1/2 cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch
2 teaspoons canola oil

In a small bowl, whisk together green onions, soy sauce, brown sugar, ginger, lime juice, sesame oil, crushed red pepper and garlic. Place 1/4 cup of the sauce into a zip-loc bag along with the sliced steak. Seal the bag, move the steak around so the pieces get coated and place in the refrigerator to chill for at least 2 hours.

In a small saucepan, add remaining soy mixture, water, peanut butter and cornstarch. Bring to a simmer - cook for 1 minute, stirring. Remove from the heat and keep warm. Remove steak from the marinade and discard any excess liquids.

Heat 2 teaspoons canola oil in a large skillet over medium-high - add beef and cook 2 minutes on each side, or until they are as done as you prefer. Serve with the peanut sauce and hot cooked rice, if desired.

Makes 4 servings.