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Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce
Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce

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We hope you got benefit from reading it, now let’s go back to salty, sweet and spicy flank steak with creamy avacado-cilantro sauce recipe. You can cook salty, sweet and spicy flank steak with creamy avacado-cilantro sauce using 28 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce:
  1. Take Marinade
  2. You need Honey
  3. Prepare Hot Water
  4. Prepare Soy Sauce
  5. Get Garlic (minced)
  6. You need Worcestershire sauce
  7. Prepare Garam Masala (optional)
  8. Get fresh ginger (minced)
  9. Provide crushed hot pepper flakes
  10. Prepare Cornstarch
  11. Use Olive Oil
  12. Prepare Sesame Oil (optional)
  13. Take Flank Steak
  14. Prepare Creamy Avacado-Cilantro Sauce
  15. Prepare Avacado
  16. Take Garlic
  17. Take Cilantro leaves
  18. You need Lime juice
  19. Take Plain yogurt
  20. Get Mayonnaise
  21. Prepare Water
  22. Get hot sauce
  23. You need Salt and Pepper to taste
  24. Use All the rest
  25. Get Fresh ginger
  26. You need carrots (coarsely grated or cut into matchsticks)
  27. You need Scallions (cut lengthwise into 3 inch stips)
  28. Provide Rice (optional)
Instructions to make Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce:
  1. Cut steak across the grain into approximately 1 x 3 inch slices.
  2. Prepare marinade: In a medium bowl combine honey and water to form a thin liquid. Add the remaining marinade ingredients and mix well. Add steak and refrigerate for 2-3 hours.
  3. Combine sauce ingredients in a blender and blend until well combined.
  4. In a skillet (preferably cast iron), over medium heat, add 2 tablespoons of olive oil and ginger slices. Heat until ginger is fragrant and oil starts to sputter.
  5. Drain marinade. Add 1/3 of steak slices to pan and cook for 5-6 minutes, turning slices halfway through. Transfer to plate and repeat 2 more times with remaining meat, using 2 more tablespoons of oil per batch.
  6. Add the carrots to the skillet and toss, then return all the meat to the skillet and cook for an additional 2-3 minutes.
  7. Remove from heat and add scallions. Serve with rice and sauce.

We had family over the night I made this and it was gone in seconds. While you can use any high-quality cut of steak such as filet mignon or NY strip steaks, we suggest using flank steak because of its tenderness, uniform but thin size for speed of cooking, and value for the price. Fresh ground black pepper pairs well with the creamy and savory dijon sauce. While we suggest the skillet cooking method in this recipe, you can grill or broil the steak, too. Brush flank steak with soy sauce and sprinkle well with salt,. taste.

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