Marinated Flank Steak with Cardamon Bok Choy

I'm not sure where this marinade came from originally, but I got the recipe from a coworker and have probably made it 25 times in just a couple years. It's wonderful. This particular time I decided to make a side of bok choy since I've been getting fresh organic produce from a local farm. The bok choy recipe came off their website, www.farmfreshtoyou.com.


Marinated Flank Steak

1/2 c vegetable oil
1/3 c soy sauce
1/4 c red wine vinegar
2 T lemon juice
1 1/2 T worcestershire sauce
1 T Inglehoffer stone ground mustard
2 garlic cloves minced
1/2 t ground black pepper
1 1/2 pound flank steak

Combine all ingredients in a ziploc bag and marinate steak overnight, turning a few times throughout the day. Reserve marinade in a sauce pan and boil several minutes. Grill steak on high heat about 8 minutes per side or until desired doneness. Let sit a few minutes and then slice. Serve with rice and use cooked marinade as a sauce over rice.


Cardamon Bok Choy

1	fresh cilantro, finely chopped	1	teaspoon salt
1	tablespoon sesame oil	1	teaspoon black pepper
1	clove garlic, crushed	1	teaspoon ground cardamom
1	onion, thinly sliced in rings	1	pound bok choy leaves

Stir-fry garlic, onion and bok choy in sesame oil. Cook for 5 minutes until tender and crisp. Add salt, black pepper and cardamom. Stir-fry for 2 minutes until cardamom aroma is strong. Serve hot with other stir-fries on rice or noodles, or as a side order to barbecued beef or chicken.