This may seem strange, but I cooked steak for the first time last Friday. Asian Flank Steak to be exact, and I used my mom's highly lauded recipe. Unfortunately, seeing as I don't have a grill, or an outdoor space in which to place one, this steak suffered the fate of a George Forman Grill. This may seem utterly ridiculous to some, but it is a very real option for an urban dweller such as myself, and I must admit it works well. It doesn't give you the true grill flavor, but it cooks your food and helps it maintain its own flavor.
Here is my flank steak:
Before hitting the grill, I marinated 2 pounds of flank steak overnight in this , my moms recipe:
Then I grilled it for about 7 minutes.
I served it with Otsu, from Heidi Swanson's absolutely fantastic I-can't-say-enough-about-this-cookbook, Super Natural Cooking:
The Asian Flank Steak was incredible, and the Otsu met the flank perfectly to create a wonderful marriage of flavors. The Otsu, a mix of soba noodles, cucumber, cilantro, sesame seeds and a ginger soy dressing, was light and refreshing (I served it cold) and left room for the dense flank that was suffused with a spicy, salty Asian flavor from the marinade. I had enough food for probably 6-7 people, and there were only 5 of us- and we ate it all!
It was a great summer entree, but it was not to be outdone by this:
The blueberry cobbler I made using Mark Bittman's recipe from How To Cook Everything. I am not much of a baker, but I do truly appreciate a wonderful, homemade dessert. So I really appreciate when I can achieve something great with just a little effort. This took me about 10 minutes to make, and 45 minutes to bake, and 5 seconds to gobble up and go for seconds. It was simple, with the blueberries making the star appearance. The small scoop of vanilla ice cream made this dessert irresistible!