Servings: —
Ingredients
2 1/2 lb of flank steak–(I double the amount of meat and half again the marinade)
For the Marinade–
1/2 cup olive oil
1/4 cup soy oil
1/2 cup red wine vinegar
1 Tbsp lime juice
1 Tbsp oregano
1 Tbsp thyme
1/4 cup brown sugar
1 Tbsp oriental chili sauce
1/4 cup teriyake sauce
For the Salad–
11/2 lb onions, julienned
3 lb of red, yellow, and some green peppers julienned ( I don’t use much green)
11/2 lb new red potatoes, halved lengthwise and sliced widthwise to 1/4 inch thickness
1 Tbsp rosemary
1 Tbsp salt
3/4 Tbsp pepper
For the Dressing–( I use about half of the dressing recipe that they call for_)
1/2 cup soy oil
1/2 Tbsp salt
1/2 Tbsp rosemary
3/4 Tbsp minced garlic)
Directions
Trim flank steak, and cut across the grain into 4 inch wide pieces. Combine marinade ingredients and add flank steak, turning to coat well. Refrigerate overnight.
Spread onions, and peppers in a shallow pan in one layer (you will have to do several pans). Spread potatoes in another shallow pan in one layer ( again, more than one). Sprinkle rosemary, salt, and pepper over all. Put pans in a 400° oven. Remove onions and peppers after 15 minutes, potatoes after 20 minutes. Cool.
In a hot ungreased frying pan, cook flank steak).
Slice it diagonally against grain, 1/4 inch thick. ( We have grilled the steak instead of frying–either is fine).
Combine steak and vegetables.
Mix ingredients for the dressing. Pour and serve at room temperature.