In the Poconos, recently my friends and I were on a wine tour doing tastings of the area vineyards and as we all know when drinking copious amounts of booze causes most people to binge eat. Luckily, there was a cook-off contest going on nearby so we stumbled over and tried all the eats the locals had made. There was a plethora of good food like sausage and peppers, mushroom risotto, etc. but this beef dish just knocked my socks off! I asked for the recipe because I wanted to recreate it for the blog, but more importantly, I wanted to try it sober to see if I even liked it (who knows when your inebriated, errythang tastes good under the influence). My God. I was NOT disappointed! It was just as yum, so I hope you enjoy this as well.
- 2 lbs. flank steak
- 1 cup cranberry juice
- 1/2 crushed pineapple or puree
- 1/4 cup honey
- 1 cup cranberries(recipe calls for fresh but all I had was dried so do you)
- 1/2 cup diced candied ginger
- 1/4 cup minced garlic or 4 cloves chopped
- 2 tsp ground ginger
- 1/2 cup soy sauce
In a medium saucepan cook soy sauce, honey, pineapple, cranberry juice into a marinade. Add cranberries and candied ginger cook for a bit more before turning off stove to cool.
In the meantime, coat steak with the ginger and garlic, then pour cooled marinade over steak. Marinade for 1-2 hrs then remove steak from marinade and cook for 7-10 minutes on each side. Take the marinade and recook to turn into a glaze for the steak. After letting meat rest slice on grain. Drizzle remaining cooked marinade then serve w bean sprouts and chopped cilantro.
Happy Eating, XO