Ingredients
- 2 tablespoon soy sauce
- 2 teaspoon sugar
- 2 clove garlic, thinly sliced
- 1 tablespoon olive oil
- 1 1/2 pound flank steak
- 2 tablespoon soy sauce
- 2 teaspoon sugar
- 2 clove garlic, thinly sliced
- 1 tablespoon olive oil
- 1 1/2 pound flank steak
- 2 tablespoon tabasco hot sauce
- 2 teaspoon sugar
- 3 teaspoon ripe peaches, halved, pit removed
- 1 teaspoon red onion, sliced into rounds
- 1/4 cup picked mint leaves
- 1 cup arugula leaves
- 1 head red leaf lettuce, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoon olive oil
Preparation
Baking Directions:
Combine the soy sauce, sugar, garlic, lime juice and olive oil and whisk until dissolved.
Coat the steak with the mixture and set aside to marinate 30 minutes up to overnight.
Remove the steak from the marinade, brush off the excess, and season well with salt and pepper.
Cook on the hot grill until well charred and medium-rare, 4 to 6 minutes per side.
Remove the steak and cool for 5 minutes before slicing.
Combine the tobasco sugar, peaches and a pinch of salt in a large bowl.
Toss well to coat.
Cook the peaches on a well-oiled, hot grill, approximately 3 minutes per side.
Grill the red onion slices until well charred on both sides.
Coarsely chop and reserve for the salad.
Combine the chopped onions, lettuces and mint in a large bowl.
Add the balsamic vinegar and olive oil and toss.
Season to taste with salt and pepper.
To serve, thinly slice the steak and cut the peaches into wedges.
Arrange the salad on plates and top with the sliced steak and peaches wedges.
Garnish with shaved parmesan.
