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Time To Fire Up The Grill For Oriental Flank Steak

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By JEFF HOUCK, The Tampa Tribune

Published: February 20, 2008

Jennifer Graves of Weeki Wachee e-mailed last week in search of a barbecue flank steak recipe the Tribune ran a while back.

We found one from January 2004 in Susan Nicholson's 7-Day Menu Planner column. The recipe comes from Cooking Light magazine.

Valentine's Day has passed, but the recipes for Chocolate Gravy keep arriving. June Baldwin of Riverview sent a copy she found in the book "With Heart," by Dorothy Garlock (Vision, $6.99).

The fictional romance novel, set in 1938 Oklahoma, depicts the recipe as a favorite during the Great Depression.

Recipe Contest

The National Cornbread Festival is in search of original main dish corn bread recipes for the 12th annual National Cornbread Cook-Off sponsored by Martha White and Lodge Cast Iron.

The winner will receive $5,000 and a 30-inch stainless-steel gas range. For past winning recipes and contest rules, go to martha white.com. (Need inspiration? Try the Chicken and Dressing Skillet Bake recipe here.)

BARBECUED ORIENTAL FLANK STEAK

1 pound well-trimmed flank steak

1/4 cup sherry or apple juice

1/4 cup reduced-sodium soy sauce

1/4 cup honey
2 tablespoons white vinegar
1 tablespoon minced and peeled ginger root
1 teaspoon dark sesame oil
2 cloves crushed garlic

Cooking spray

In a resealable plastic bag, combine steak, sherry or juice, soy sauce, honey, white vinegar, ginger root, oil and garlic. Marinate in refrigerator 8 hours, turning occasionally.

Remove steak from bag; reserve marinade. Place on broiler pan coated with cooking spray, and cook 8 minutes per side, basting frequently with reserved marinade. Boil remaining marinade over medium heat for 1 minute. Carve steak diagonally across grain into thin slices. Serve with warm marinade.

Makes 4 servings.

266 calories, 23 grams protein, 9 grams fat (32 percent calories from fat), 3.7 grams saturated fat, 19 grams carbohydrate, 54 milligrams cholesterol, 460 milligrams sodium, no fiber

Source: adapted from Cooking Light magazine
CHOCOLATE GRAVY
1 teaspoon cornstarch

2 teaspoons cocoa

1/2 cup sugar

Dash of salt

2 cups milk

1 teaspoon vanilla

1 tablespoon butter

Sift together first four ingredients in a pan or skillet. Slowly add milk. Cook over medium heat, stirring until thick. Remove from heat, and add vanilla and butter.

Serve over hot biscuits.

CHICKEN AND DRESSING SKILLET BAKE

1 cup chopped onion

1 cup chopped celery

2 tablespoons butter

1 tablespoon vegetable oil

2 (6-ounce) packages Martha White Cotton Country Cornbread Mix or Martha White Buttermilk Cornbread Mix

3 cups cubed cooked chicken, seasoned with salt and pepper

1 cup frozen whole kernel corn

1 1/2 tablespoons poultry seasoning

1 3/4 cups milk

2 eggs, beaten

Heat oven to 400 degrees. In 10-inch cast-iron skillet, cook onion and celery in butter until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl.

Pour oil in same cast-iron skillet; place in oven to heat about 5 minutes. Add remaining ingredients to vegetables in large bowl; blend well.

Pour corn bread batter into hot cast-iron skillet. Bake 29 to 35 minutes, or until golden brown. Cut into wedges.

Makes 6 servings.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or e-mailjhouck@tampatrib.com. Recipes are not tested. Keyword: Recipes, to check out the recipe archive, search for previous recipes from this

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