Some of you may have noticed a site re-design recently. I'm still not sold on the layout, but it's a a much needed change. While doing this, I noticed that one of the most used tags on this site is VEGETARIAN. Well, this goes against everything that I believe in so I whipped up this bad boy in a small, small act of defiance.
Mostly, I've been grumpy this past week, just because. No reason at all, just because. And when I think of things that I want to cook, I can't come up with anything blog-worthy or even picture-worthy and that makes me even grumpier. Oftentimes, what makes me feel better is to cook something different, that takes a little more time and love. Something that will heat up my tiny apartment and has lingering food smells and that will make my face sweat. Many many things could fit into this category, but I decided that we had to dispel this potential vegetarian myth that might be happening here and cook some good ol' fashioned meat. My sister, Jane, (who happens to have a very adorable fashion blog here), took a bit and actually said, "mm, wow, steph, that is actually good," which made me think "huh, she didn't say that it was just okay this time" so that made me only slightly happier.
You'll notice in the picture that the middle is quite pink. That is because I like my meat practically raw. If you don't like it that way, just cook it for longer.
Thai Marinated Flank Steak
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- juice of half a lime
- Splash of chili oil (optional)
- Splash of sesame oil (optional)
- Two crushed cloves of garlic
- 2 tsp crushed red pepper or minced Thai bird chilies
- Chopped cilantro and/scallions
- 2lb piece of flank steak (or, this marinade goes REALLY well with chicken)
Pour/dump all of the above ingredients in a large ziplock bag. Mush the bag together so that all of the brown sugar is dissolved, and the solid pieces are somewhat distributed. Place the flank steak in the bag, making sure that the entire surface gets coated with the liquid. Marinade at least 2 hours, and up to 24.
When you're ready to grill the steak, heat up a grill pan or your outdoor grill until it's very very hot. (I used an indoor grill pan and waited until the oil was smoking). Take the steak out of the bag, letting the excess liquid drip off of it as you do this. Grill each side for 4-5 minutes for a medium rare, taking care not to turn it over during this period. (As you can see, I like my steak more on the rare side so I did about 3 minutes on each side). Remove and let rest on a cutting board for 20 minutes before slicing against the grain. Serve with fried rice, on top of noodles, or as is.