Grilled Asian Flank Steak

Main, Meat | August 8, 2016 | By

Now, I don’t eat a lot of meat, but I couldn’t wait to get in the kitchen with Damien to prep for this delicious Asian flank steak! The marinade is heaven, the meat grills up quickly and is melt-in-your-mouth tender! Lay it over a nice bowl of steamed jasmine rice and you’ve got one amazing steak dinner!

FlankStkonBoard Let the meat rest for at least 10 minutes before slicing.

Grilled Asian Flank Steak
 
Author:
Serves: 4
Ingredients
  • 1 ½ pounds flank steak, fat trimmed
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 2 garlic cloves, pressed
  • 2 teaspoons fresh ginger, minced
  • 2 red Thai chili peppers, seeded and sliced
  • 2 ½ tablespoons brown sugar
  • Juice from ½ lime
  • 1 tablespoon canola oil
  • Fresh cilantro to garnish
  • Cooked jasmine rice
Instructions
  1. Place whole flank steak into a large Ziplock plastic bag. Set aside.
  2. In a small mixing bowl, combine soy sauce, rice vinegar, fish sauce, garlic, ginger, chili peppers, sugar, lime, and canola oil. Whisk until blended well. Reserve ¼ cup of the marinade. Pour rest of mixture over the flank steak. Seal the plastic bag, massage marinade into the steak, and let it sit at room temperature for 30 minutes.
  3. Meanwhile, heat an outdoor grill or grill pan on high heat. Grill the flank steak on both sides about 8 minutes per side for medium doneness. Remove to a cutting board and let rest for at least 10 minutes before slicing. Heat remaining marinade in a small sauce pot until slightly reduced. Place steak over jasmine rice, pour remaining sauce over steak, and sprinkle with fresh cilantro.
Notes
Adapted from: www.epicurious.com

 

 

Grilled Beef with Green Curry Sauce

Main, Meat | April 25, 2016 | By

Beef lovers rejoice! This is so, so yummy and would require too many adjectives to describe! Grilled beef is accompanied by grilled veggies and a fiery green curry sauce. Be careful! You may want to taste while adding the curry so you don’t end up with dragon breath! Your mouth will lead the way. Our Coconut Rice recipe is perfect on the side. Grab some beer and you’re good to go!

Grilled Beef with Green Curry Sauce
 
Author:
Serves: 4
Ingredients
  • 1 pound top sirloin filet of beef
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 1½ cups light coconut milk
  • 1 tablespoon green curry paste
  • 2 tablespoons sugar
  • 1 red bell pepper, seeded and sliced
  • 2 shallots, sliced
  • 1 Japanese eggplant, sliced
  • 1 tablespoon fish sauce
  • 2 tablespoons fresh cilantro, chopped
  • Coconut Rice for serving
Instructions
  1. Generously sprinkle beef with salt and pepper. Heat a grill pan or outdoor grill over medium high heat. Place the beef on the grill and cook for 10 minutes, turning occasionally, until the meat is crusty on the outside but medium on the inside. Remove meat from heat and let it rest for 10 minutes. Slice beef into 1-inch slices. Keep warm.
  2. Add the bell pepper, shallots, and eggplant to the grill pan and cook until softened and slightly charred. Set vegetables aside.
  3. Meanwhile, in a small saucepan, combine the coconut milk, curry paste, and sugar. Stir over low heat until desired thickness. Season with the fish sauce.
  4. To serve: Place the vegetables at the bottom of the serving bowl. Pour sauce over vegetables, and top with beef slices. Top with chopped cilantro. Serve with Coconut Rice on the side.

Stir-Fry Beef and Broccoli

Stir-Fry Beef and Broccoli

Main, Meat | February 29, 2016 | By

This dish is a classic stir-fry which is really tough to screw up! It’s easy to prep and cook, and for all you steak and broccoli lovers (is that an oxymoron?), the flavor is outstanding! Add extra jalapeño peppers if you want more of a punch. Remove the seeds if you like it a bit milder. And, be careful not to take a layer of skin off the roof of your mouth!

Stir-Fry Beef and Broccoli
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon hoison sauce
  • ⅓ cup sherry
  • 1 tablespoon black soy sauce
  • 1 table spoon reduced-sodium soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon red pepper flakes
  • ¾ pound top round steak, cut into thick strips
  • 2 tablespoons canola oil
  • ½ onion chopped
  • 1 large jalapeño pepper, seeded and chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1 pound broccoli florets
  • Toasted sesame seeds
  • Cooked brown rice for serving
Instructions
  1. In a medium bowl, whisk together hoison sauce through red pepper flakes. Add meat to bowl and marinate for about 15 minutes. Meanwhile, prepare the vegetables.
  2. In a large wok, heat 1 tablespoon of oil over medium-high heat and add beef strips. Cook until browned, about 2-3 minutes, being careful not to overcook. Reserve the leftover marinade. Remove beef from wok and set aside.
  3. Add 1 tablespoon of oil to wok over medium-high heat. Add onion, peppers, garlic, and ginger, stirring for about 4 minutes until fragrant. Stir in the broccoli florets and cook until crisp-tender, about 4 minutes. Toss in the beef strips and leftover marinade. Cook another 1-2 minutes until heated through. Serve over brown rice. Sprinkle with toasted sesame seeds.
Notes
Black soy sauce can be found at specialty Asian markets. You can leave this out, if desired, and double up on the soy sauce.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.