9
lemon juice in a bowl; whisk to blend. Pour over the chicken and stir
to coat completely.
Allow to marinate for 15 minutes – no longer. (This is important, as
the citrus will begin to “cook” the chicken and toughen it.)
Five minutes before grilling, preheat the Grill side to High. When Grill
is hot and chicken has finished marinating, drain the chicken.
Arrange the chicken on the hot Grill, spacing evenly. Grill for 5 to 6
minutes on each side.
Do not move while on the Grill, to allow nice grill markings to
develop.
Check internal temperature of chicken with an instant read thermom-
eter — the temperature should be 170 - 175°F (77 - 79°C). Let
chicken rest for 5 minutes before slicing and serving.
Nutritional information per serving:
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Ginger Wasabi
Grilled Flank Steak & Portobellos
Makes 8 servings
1
flank steak, 1½ to 1
¾
pounds (680 - 794g)
1 pound (454 g) Portobello mushrooms, cleaned, sliced ½ inch (1.25
cm) thick
½ ounce (14 g) fresh ginger, peeled, cut in ½ inch (1.25 cm) or
smaller pieces
1 small shallot (½ ounce/14g), peeled, cut in ½ inch (1.25 cm) or
smaller pieces
1 clove garlic, peeled
2/3 cup (150 ml) medium dry sherry
2/3 cup (150 ml) low-sodium soy or tamari sauce
3 tablespoons (45 ml) seasoned rice or wine vinegar
2 tablespoons (30 ml) dark molasses
1 tablespoon (15 ml) brown sugar, packed
1 tablespoon (15 ml) Asian sesame oil (toasted sesame oil)
2 teaspoons (10 ml) Wasabi powder
1½ teaspoons (7 ml) powdered ginger
½ teaspoon (2 ml) freshly ground black pepper
Place ginger, shallot and garlic in a blender and cover. Set on Low;
pulse 5 times. Scrape sides of jar; pulse 5 times.
Add remaining ingredients in order given. Blend for 20 seconds.
Transfer to a resealable container and let stand for 30 minutes before
using to allow flavours to develop. Unused portions may be refriger-
ated for up to a week. Stir before using.
Trim excess visible fat from steak, and lightly score with a sharp knife
on both sides in a diagonal crosshatch pattern — the cuts should be
about 1 - 1½ inches (2.5 - 3.75 cm) apart. This will prevent the meat
from curling when heated on the Grill. Place the meat in a resealable,
heavy-duty food storage bag and the mushrooms in a second bag.
Add ½ cup (125 ml) of the marinade to the flank steak and seal; add
½ cup (125 ml) of the remaining marinade to the Portobellos; seal the
bag and toss to coat. Allow both to marinate for about 30 minutes.
Place remaining 1 cup (250 ml) of marinade in a resealable container
and refrigerate for use at a later time. Marinade will keep for 2 weeks
refrigerated.
Preheat the Grill side to Med-High heat. Drain excess marinade from
flank steak. Grill for 5 to 8 minutes per side, depending on prefer-
ences. When tested with an instant read thermometer, meat will
register 120 - 125°F (49 - 52°C) for rare, 125 - 140° F (52 - 60°C) for
medium rare, 145 - 155° F (63 - 68°C) for medium, and 160° F+
(71°C+) for well-done. Do not move steak while on grill, except to
turn. Remove meat to a cutting board or platter and let rest for 10 to
15 minutes before slicing.
While steak is resting, grill the Portobello slices. Arrange the mush-
room slices in a single layer on the grill and grill for 2 to 3 minutes on
each side, until tender with nice grill markings – do not move
mushrooms while grilling.
Remove and transfer to a bowl, with any remaining marinade from
the mushrooms.
To serve, slice the flank steak into thin slices on a slight diagonal
against the grain. Arrange meat on platter and surround with grilled
