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Recipe for John Besh’s Grilled Flank Steak

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2 teaspoons canola oil
1 shallot, minced
1 clove garlic
1 teaspoon ginger, minced


1/4 cup rice wine vinegar
1¼ cup over ripe peaches, roughly chopped
1 tablespoon sambal chili paste
1/2 cup Grey Goose® Citron Flavored Vodka
1/4 cup sugar
Salt and pepper to taste

3 pounds flank steak

In a small sauce pan cook the canola oil, shallot, garlic and ginger over medium heat until the shallot becomes translucent but not brown. Add the remaining ingredients and bring to a boil on high, before removing and seasoning with salt and pepper to taste. Season flank steak with salt and pepper. Coat with olive oil and grill over medium heat. Cook until rare or desired temperature. Slice flank steak thin and serve with glaze. Serves 6.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

2 responses »

  1. Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson

  2. Pingback: Recipe for John Besh’s Grilled Flank Steak (via ) | My Grandparent's Kitchen

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