Saturday, November 19, 2005
The Best Damn Steak I Ever Made
Want to impress someone? Then make this steak. It was so good - I felt like a 5 star chef sending Huz off to Philly for the weekend. It's from Bon Appetit (of course) and the recipe follows:
Steak Chinois
(A soy-ginger marinade and sauce gives the seared flank steak an Asian twist)
7 TBS canola oil, divided
1/4 cup plus 1 TBS tamari sauce or soy sauce
3 TBS plus 1 tsp finely grated peeled fresh ginger
2 garlic cloves, chopped
1 1/2 lb. flank steak
1 1/2 c. whipping cream
4 TBS sliced green onions, divided
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Mix 6 TBS oil, 1/4 cup tamari (or soy sauce), 3 TBS ginger, and garlic in 13x9x2 glass dish. Add steak, turning to coat. Cover and refrigerate overnight.
Remove steak from marinade; pat dry (discard marinade). Heat 1 TBS oil in large skillet over high heat. Ad steak; cook until browned, about 4 minutes per side for medium-rare. Transfer steak to platter. Reduced heat to medium-high. Add cream and 2 TBS green onion to skillet; bring to boil, scraping up browned bits. Add 1 TBS tamari (or soy sauce) and 1 tsp ginger; boil to sauce consistency, about 3 minutes. Season sauce with pepper.
Cut steak across grain on diagonal into 1/4 inch slices. Divide steak among 4 plates and drizzle with sauce and sprinkle with remaining green onions.
Enjoy it as I know you will! |
