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BBQ Flank Steak – Geared for multiple uses
By Cathy Burford

Here is a way to use your ‘dinner on the road’ leftovers to create some fun appetizers!

½ c low-sodium soy sauce
6 T honey
¼ cup white vinegar
1 t ground ginger
1 t garlic powder
1 c vegetable oil
1½ pound flank steak

Combine first 5 ingredients, letting the flavors meld for at least 15 minutes before adding the oil. Add oil, blending well, and pour over flank steak. Refrigerate at least 6 hours, but all day is best. 

Grill steak to your taste, being careful not to over-cook it! Slice on the diagonal & serve with some fresh sautéed veggies, Yukon gold potatoes, and a salad. About half the steak is enough for 2 servings. Place the leftover steak in the freezer for a couple of hours so that it is easier to slice for the appetizers.

Steak and Avocado Won Ton Cups

1 recipe toasted mini won ton cups (recipe follows)
8 oz. BBQ flank steak, sliced very thin, cut in 1 inch pieces
½ c sliced green onions
¼ c sliced fresh cilantro
1 T fresh lime juice
2 t grated fresh ginger
½ t salt
1 avocado, diced

Combine steak with green onions, cilantro, lime juice, ginger and salt. You can refrigerate this mixture for a couple of hours until ready to assemble and serve. Add the diced avocado just before filling the won tons to avoid the dreaded color change. Fill each cup with about a tablespoon of the steak mixture and serve immediately. Then invite your RV neighbors over, as this makes enough for about a dozen people. This recipe was adapted from a Sunset recipe using smoked salmon in place of the steak. 

Won Ton Cups

24 won ton wrappers
2 T melted butter
2 t sesame seeds

Preheat oven to 350. Brush both sides of won tons with melted butter and place in mini muffin cups, folding to form the cup shape. Sprinkle with sesame seeds and bake for 7 minutes, until golden. Cool on wire racks.

These can be made ahead. Store in an airtight container.

Enjoy!