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peanut oil flank steaks sake water soy sauce cornstarch brown gravy hard roll butter Parmesan cheese
Viewed: 1 - Published at: 8 years agoIngredients
- 2 tablespoons peanut oil or 2 tablespoons other vegetable oil
- 2 (1 1/2 lb) flank steaks
- 1 1/2 cups sake
- 1 1/2 cups water
- 1/4 cup soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons brown gravy (like kitchen bouquet)
- hard roll (homemade or store bought)
- butter
- parmesan cheese (for grating on sandwiches) or other cheese (for grating on sandwiches)
Method
- Heat oil in a large skillet over high heat. Add flank steaks and cook well on both sides until browned and crisp. Reduce heat to medium and cook to desired doneness (10-12 minutes for medium, 8-10 minutes for med rare). Transfer to heated platter and keep warm.
- Combine sake and water in same skillet and cook over medium high heat until reduced to 2 cups (10-15 minutes).
- In a small cup combine soy sauce with water and then add to sake/water mixture along with the Kitchen Bouquet (or brown gravy sacue) and any juice from steak. Blend well and remove from heat but keep warm.
- Slice rolls horontally and spread with butter and sprinkle with cheese. Toast in the broiler until golden brown.
- Slice steak thinly on the diagonal, against the grain and then arrange steak slices on roll halves. Transfer to a large serving platter and serve with warm sauce.
