Prep 15 mins
Cook 20 mins
These make delicious sandwiches for quick suppers or lunch. Recipe source: Bon Appetit (October 1981)
- 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)
- parmesan cheese (for grating on sandwiches) or other cheese (for grating on sandwiches)
- 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.
This was made for Saturday lunch and turned out great. Loved the sauce and the cheese added another nice flavour. I halved the recipe with no problem.