- 1/3 cup chopped green onions
- 1/3 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon fresh lime juice
- 2 teaspoons canola oil
- 1 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
- 1/2 cup water
- 1 tablespoon crunchy peanut butter
- 1 teaspoon cornstarch
Do ahead (up to 12 hours):
Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag and seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.
When marinating is complete, and you’re ready to start cooking, open a bottle of 2008 Carneros Syrah. Pour wine in glass. Set aside. But not too far aside.
Next, combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer. Cook 1 minute stirring frequently, then remove from heat and keep warm.
The kitchen smells pretty good by now, right? So does the Syrah in your glass. Time to swirl, sniff, and sip.
Now remove steak from bag, discarding marinade. Heat your barbeque or a large nonstick skillet over medium-high heat. Cook beef 2 minutes on each side or until desired degree of doneness.
Refill wine glass. Serve steak with sauce. Share with friends. This is the life.
Yields 4 servings (serving size: 3 ounces steak and about 1/4 cup sauce).