Friday, July 26, 2013

on a dressing up and dining in steak dinner.

my friend katie came up with a phrase - "dressing up and dining in". it's not a hard to concept to follow - even if you're having date night at home, doesn't mean you have to be in sweatpants. and when you do have date night at home, it's probably best to eat something delicious...that isn't that hard to make. i consider this the missing piece to my easy but delicious recipes, depending on your tastes: i've give you an easy fish dish, an easy poultry dish and now, an easy beef dish. i suppose i'm missing pork, too, but we'll get there one day. brian and i loved this meal - not to mention leftovers it made. grilled flank steak with soy-chile glaze, it's quite perfect for a summertime meal, as well.
i consider most of these basic ingredients, stuff you most likely already have in your pantry (except the flank steak, of course) - and, as you can see, i substituted dry ginger for fresh ginger. i usually never use fresh ginger - i don't have the time, patience or enough recipes to peel it, grate it, etc. the dry form always works for me.
season your flank steak with some salt and pepper to your liking - the glaze provides a lot of flavor, so i wouldn't recommend being heavy handed. meanwhile, sautee your minced garlic and ginger in a saucepan over medium heat until the garlic is golden. add the soy sauce, sugar, and red pepper flakes, cooking and whisking until syrupy - time varies with each oven, mine was about five minutes, the recipe says about three mintes. and then...you're basically done. remove the sauce from the heat and put to the side. grill your steak - i did this in a grill pan, five minutes per side since we like our meat medium rare. in the last minute, brush the glaze over the steak, reserving two tablespoons.
move the steak from the grill or oven to a cutting board to rest - after five minutes slice the steak and brush the remaining two tablespoons over the steak. garnish with a few chopped scallions (also known as green onions) and lime wedges - while the scallions aren't necessary, per se, a squeeze or two of lime on the pieces we ate definitely enhanced the flavor, so i don't recommend skimping on those. i served with some sauteed spinach to make the meal a little lighter and keep dinner easy - it cooked in the five minutes that the steak was resting. as i said, we both loved this, it was a breeze to make, and was beyond delicious. it's officially in our rotation - hope you enjoy it!

2 comments:

  1. This looks amazing! Love my meat rare too. So much more flavor that way.

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  2. Great, great recipe! And a fabulous idea :) xo

    ReplyDelete

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