Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries).  I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

 

 

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