Dear Readers: as a private chef, one of the most important things I do when I take on a job of creating a culinary treat for a client, is to determine their caveats! And, this one particularly appeals to kids (of all ages).These would be great for a Tail Gate party, or Pot "Bless" occasion!! Remember to always read a recipe all the way through before embarking on the adventure!!
(makes 25 pieces)
1 lb. lean flank steak
3 T. coconut aminos
1 T. unsweetened pineapple juice
1 T. sesame oil (I would use toasted*)
1 clove garlic, minced (rub lemon juice on your hands afterwards to take away the aroma*)
2 t. honey ("Don't you 'Honey' Me" ~ Phyllis Diller*)
1&1/2 t. fish sauce
1/2 t. freshly grated ginger root (just break off a nob of a root - makes All the difference*)
1/8 t. dried red pepper flakes
1 t. EVOO (extra-virgin olive oil)
24 stalks asparagus, trimmed
1/4 t. sea salt (I would use coarse kosher salt*)
1/8 t. freshly ground cracked black pepper (white pepper contains gluten*)
1/2 t. sesame seeds
Place the steak in the freezer for 45 min. to make it easier to slice. Meanwhile, make the marinade. Place the coconut aminos, pineapple juice, sesame oil, garlic, honey, fish sauce, ginger, and red pepper flakes in a bowl. Mix well and set aside. Remove the steak from the freezer, then cut across the grain into very thin strips, about 1/8" thick. Place the steak in a shallow dish, pour the marinade over it, and refrigerate for up to 2 hours. Preheat a grill or grill pan* or broiler* to med.-high heat. Rub the olive oil over the asparagus and wrap each stalk with a strip of beef. Sprinkle with S&P, and sesame seeds. Grill for about 6 min., turning occasionally to ensure even cooking.
"Love your neighbor as yourself". And, give them one of your smiles today. Don't forget to have some FUN.
Love,
MM
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