Ingredients Weight Measure
Beef flank steaks 6 lbs. 3 pieces
Onions, chopped 6 oz. 2 cups
Carrots, sliced 6 oz. 1-1/2 cups
Celery, chopped 4 oz. 1-1/2 cups
Garlic, minced 6 cloves
Fresh ginger, chopped 1 Tbsp.
Rice wine vinegar 1-1/2 cups
Sesame oil 3/4 cup
TABASCO® brand Original Red Sauce 2-1/2 tsp.


  1. Lightly score steaks on both sides in grid-like pattern. Place steaks in steam table pans.
  2. Combine onions, carrots, celery, garlic and ginger in bowl of food processor; process to a smooth paste.
  3. Add vinegar, oil and TABASCO® Sauce; process 2 minutes. Pour mixture over steaks. Cover. Refrigerate 6 hours or overnight.
  4. Broil each steak, coated with marinade, under medium heat for 4 to 5 minutes on each side or until center is medium rare. Let stand several minutes before slicing. Slice thinly across the grain on the diagonal.
  5. Serve with dilled new potatoes, baked acorn squash rings and purée of peas.

Yield: 24 servings