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