MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak On The Coals w/Pickled Peppers
Categories: Beef, Vegetables, Chilies
Yield: 10 Servings

2 lb Assorted peppers; miniature
- sweet peppers, Anaheim
- and/or banana chilies
- stemmed, seeded, in thin
- rings
4 c Red wine vinegar
4 c Water
1/2 c Granulated sugar
1/4 c Pickling spice
1/4 c Kosher salt
4 lb Skirt or flank steak
Oil
Salt & black pepper

Place all peppers in a very large heat-proof non-reactive
container; set aside. In a large nonreactive pot combine
the vinegar, water, sugar, pickling spice, and 1/4 cup
salt. Bring to boiling, stirring to dissolve sugar. Pour
the hot liquid over peppers and stir. Cover with plastic
wrap and allow to cool to room temperature. Once cool,
place in an air tight container and chill up to 4 hours.
Drain, discarding liquid.

Brush meat lightly with oil and season with salt and
black pepper. Let stand while preparing coals.

Light natural wood charcoal and allow to get white hot.
Spread out in an even layer. Place meat directly on coals
and grill for 3 minutes for skirt steak or 5 minutes for
flank steak, turning once (use tongs to remove any coals
that stick to steak). Remove and wrap in foil. Let stand
for 5 minutes. Use a sharp knife to very thinly slice
meat across the grain. Serve with peppers.

Makes: 10 servings

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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