2 cloves Garlic, minced

1/2 C. Soy Sauce

1/2 C. Dry Sherry

1/4 C. Rice Wine

Juice of 2 Lemons

5 drops Tabasco Sauce

4 Beef Hangar Steaks (8 to 12 oz. each), skirt steak or flank steak may be substituted

2 T. Vegetable Oil Pepper

2 Leeks, white parts only, split lengthwise and cleaned

2 C. Canola Oil for frying

4 thick slices Good Bread, toasted, for serving

 

In glass baking dish, mix together onion, garlic, soy sauce, sherry, rice wine, lemon juice and Tabasco.  Lb. steaks to 2/3” thickness.  Rub meat with oil and season well with pepper.  Add steaks to marinade.  Let stand one hour.  Cut leeks into 2“ lengths.  Finely julienne each length.  Soak in cold water for at least 30 minutes.   Oil surface of a clean grill rack.  Preheat until hot.  Remove steaks from marinade; discard remaining.  Grill steaks for 3 minutes on one side.  Turn and grill for 2 minutes on second side for medium-rare; set aside to rest on carving platter while you finish leeks.  Pour oil into wok and heat to 225F, or until hot enough to brown a cube of bread tossed into it.  Meanwhile, drain keels and pat completely dry.  Deep-fry leeks in 3 batches just until lightly browned, 2 to 4 minutes.  Drain well on paper towels, season with salt and pepper.  To serve place toast on heated serving plates.  Slice hangar steak on an angle and distribute over toast.  Scatter leeks over the top and serve.

 

 

Yield:

Calories:

Fat:

Fiber: