Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce

Name: Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Honey; 2 tbsp Hot Water; 1/4 cup Soy Sauce; 2 clove Garlic (minced); 3 tbsp Worcestershire sauce; 1 tbsp Garam Masala (optional); 2 tsp fresh ginger (minced); 1/4 tsp crushed hot pepper flakes; 1 tbsp Cornstarch; 1 tbsp Olive Oil; 1 tsp Sesame Oil (optional); 1 1/2 lb Flank Steak; 1 Avacado; 2 clove Garlic; 1/4 cup Cilantro leaves; 2 tbsp Lime juice; 2/3 cup Plain yogurt; 2 tbsp Mayonnaise; 2 tbsp Water; 1 tbsp hot sauce; Salt and Pepper to taste; 3 slice Fresh ginger; 2 medium carrots (coarsely grated or cut into matchsticks); 1 bunch Scallions (cut lengthwise into 3 inch stips); 6 cup Rice (optional)

Tim O'Hara @cook_2992420

Loves Park, Illinois

Garam Masala is an Indian spice blend. Easy to get if you have an Indian market nearby, otherwise you may have to search for it or skip it - delicious either way! Leftover sauce is great on sandwhiches too!

Tim O'Hara @cook_2992420

Saved

Ingredients

30 mins

6 servings

Marinade
2 tbspHoney
2 tbspHot Water
1/4 cupSoy Sauce
2 cloveGarlic (minced)
3 tbspWorcestershire sauce
1 tbspGaram Masala (optional)
2 tspfresh ginger (minced)
1/4 tspcrushed hot pepper flakes
1 tbspCornstarch
1 tbspOlive Oil
1 tspSesame Oil (optional)
1 1/2 lbFlank Steak
Creamy Avacado-Cilantro Sauce
1Avacado
2 cloveGarlic
1/4 cupCilantro leaves
2 tbspLime juice
2/3 cupPlain yogurt
2 tbspMayonnaise
2 tbspWater
1 tbsphot sauce
Salt and Pepper to taste
All the rest
3 sliceFresh ginger
2 mediumcarrots (coarsely grated or cut into matchsticks)
1 bunchScallions (cut lengthwise into 3 inch stips)
6 cupRice (optional)

Saved

Steps

30 mins

1

Cut steak across the grain into approximately 1 x 3 inch slices.
2

Prepare marinade: In a medium bowl combine honey and water to form a thin liquid. Add the remaining marinade ingredients and mix well. Add steak and refrigerate for 2-3 hours.
3

Combine sauce ingredients in a blender and blend until well combined.
4

In a skillet (preferably cast iron), over medium heat, add 2 tablespoons of olive oil and ginger slices. Heat until ginger is fragrant and oil starts to sputter.
5

Drain marinade. Add 1/3 of steak slices to pan and cook for 5-6 minutes, turning slices halfway through. Transfer to plate and repeat 2 more times with remaining meat, using 2 more tablespoons of oil per batch.
6

Add the carrots to the skillet and toss, then return all the meat to the skillet and cook for an additional 2-3 minutes.
7

Remove from heat and add scallions. Serve with rice and sauce.