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In a small, dry skillet, combine chiles, coriander seeds, cumin seeds, mustard seeds and peppercorns, and toast over medium heat, shaking pan often to prevent burning, 2 to 3 minutes.
Combine toasted spices, ginger and turmeric in a spice mill and grind to a fine powder. (Store in an airtight container in a cool place for up to a month.)
Bourbon-Marinated Flank Steak
Serves 4 to 6.
Note: From “Bourbon,” by Kathleen Purvis.
• 1/4 c. hoisin sauce
• 1 tbsp. honey
• 1 tsp. cayenne
• 2 garlic cloves, minced
• 2 tbsp. bourbon
• 1 flank steak, 1 1/2 to 2 lb.
Whisk together the hoisin sauce, honey, cayenne, garlic and bourbon in a small bowl. Place the flank steak in a glass baking dish large enough to hold it in a single layer or in a large, resealable freezer bag. Add the marinade; turn the steak over several times to coat it.
Cover if using a glass dish; refrigerate at least 2 hours, or marinate at room temperature for no more than 1 hour.
Heat a gas grill or prepare a charcoal fire for direct grilling. Remove the flank steak from the marinade; grill, 10 to 15 minutes per side, depending on thickness. (When you poke the thickest part with your finger, it should feel like it’s beginning to get firm.)
Remove from the grill; let stand 10 minutes. Slice diagonally across the grain; season with salt to taste.