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Sonoma Modern American
Presented by Executive Chef Tim Groody
Hoisin Marinated Flank Steak
With grilled corn, Vidalia onions and zucchini fricassee
Serves 4
Marinade
1 ½ # flank steak
1 T hoisen sauce
1 tsp chopped ginger
1 T chifffonade basil
1 T chiffonade cilantro
1 green onion sliced
1 tsp chopped garlic
2 T peanut oil
Combine ingredients and rub on the steak 1 hour before cooking. Grill to desired temperature. I recommend medium. Let rest and slice thin against the grain
Fricassee
1 zucchini sliced on a bias
2 ears corn silk removed, but husk left on
1 vidalia onion peeled and sliced in ¼" rings leave rings attached
1 T red wine vinegar
2 T peanut oil
1 tsp chopped basil
1 tsp chopped cilantro
Toss ½ the oil and herbs with the zucchini and grill. Marinate the onion rings in vinegar, herbs and oil. Grill the corn in the husk turning every 8 minutes to cook all sides. Cool and remove corn from the cob, cut zucchini and onion in bite size pieces.
Vegetable Marinade
2 T peanut oil
2 green oinion sliced
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chili paste
1 T rice wine vinegar
Heat oil in a pan till just under smoking point. Add green onion and stir 30 seconds.
Add ginger garlic and chili. Cook 30 seconds. Add vinegar and remove from heat. Toss with vegetables and serve warm or heat vegetables in the marinade. Spoon over the steak. Serve and Enjoy!!!!!
