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:
l cup soy sauce
l cup sake (cheapest is fine)
l/2 cup sugar
l large bunch cilantro chopped
l 2" piece ginger, peeled and minced
4 garlic cloves crushed
l l/4 tsp red pepper flakes
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!
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!
Everything was delicious!!! You are the best urban griller in Providence...
Posted by: Kelly Jackson | August 03, 2007 at 01:22 PM
Looks great! I use that same marinade on tuna steaks and have always loved it. Never thought about trying it on beef.
Posted by: Nicole | August 06, 2007 at 01:29 AM
wow.. I love the steak..so juicy..
Posted by: buy carisoprodol | November 12, 2009 at 07:59 PM