Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 28 Jul 2015 19:29:16 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Thai Steak Salad Recipe http://steamykitchen.com/40566-thai-steak-salad-recipe.html http://steamykitchen.com/40566-thai-steak-salad-recipe.html#comments Tue, 23 Jun 2015 18:43:05 +0000 http://steamykitchen.com/?p=40566 Thinly sliced, perfectly seared steak tops a Thai salad of crunchy cabbage, fresh bean sprouts and fragrant basil and mint herbs. Dinner can be ready in 20 minutes!  Salad as a main dish is combines so many textures and flavor profiles: crunchy, healthy vegetables, tangy dressing, and a warm, grilled meat or roasted vegetable. This Thai Steak Salad also has one ...

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Thai Steak Salad Recipe

Thinly sliced, perfectly seared steak tops a Thai salad of crunchy cabbage, fresh bean sprouts and fragrant basil and mint herbs. Dinner can be ready in 20 minutes! 

Salad as a main dish is combines so many textures and flavor profiles: crunchy, healthy vegetables, tangy dressing, and a warm, grilled meat or roasted vegetable. This Thai Steak Salad also has one additional element – fresh, fragrant herbs.

What makes this Thai Steak Salad recipe so appealing is the 5-S’s of flavor: spicy, salty, sour, savory and sweet. Toss in perfectly grilled, sliced flank steak, and you have a meal that only takes 20 minutes to prepare and pleases just about everyone.

This recipe is from The Great Cook Cookbook, by James Briscione, the Culinary Director of the Institute of Culinary Education in NYC, and two-time champion of Food Network’s Chopped.

About The Great Cook Cookbook

Thai Steak Salad RecipeWhile most cookbook feature stories or a journey + recipes, The Great Cook Essential Techniques and Inspired Flavors to Make Every Dish Better is built differently. The book is like a master cooking class, with author James Briscione and the team of editors at Cooking Light at your side.

The book is organized in 35 main cooking lessons, like “Steamed Mussels,” teaching you how to debeard mussels, test for freshness and how to cook mussels with different flavor profiles. Each lesson is followed by a few variations that build upon what you’ve just learned: Mussels Steamed with Bacon, Beer and Fennel, Curried Coconut Mussels and Fettucine with Mussels.

This is a perfect book for those learning to cook, but enjoy the freedom of variations upon a theme. With over 400 gorgeously styled color photographs throughout the book, you’re sure to understand the lessons.

The Thai Steak Salad recipe is featured in the lesson on “Leafy Main Salads” which also includes French Frisee Salad with Bacon and Poached Eggs (learn how to poach an egg and make homemade croutons) and a Greek Salad Bowl (with artichoke hearts and olives).

Thank you for supporting this site!

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Thai Steak Salad Recipe

Servings: 4 Prep Time: 12 minutes Cook Time: 8 minutes
Thai Steak Salad Recipe

Recipe adapted from The Great Cook by James Briscione. Reprinted with permission. (c) 2015 Time Home Entertainment, Inc. Photo by Helene Dujardin

Make sure you cut the steak ACROSS the grain - here are detailed instructions on how.

Ingredients:

1 pound flank steak (about 3/4" in thickness)
salt and pepper, to taste
1⁄4 cup fresh lime juice
2 teaspoons brown sugar
1 1/4 tablespoons low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons minced fresh garlic
1 teaspoon Sriracha (or other hot chile sauce)
1 1⁄2 cups very thinly sliced cabbage or any salad greens
1 cup fresh bean sprouts
1/2 cup julienne-cut carrots
1⁄4 cup fresh mint leaves
1⁄4 cup fresh cilantro leaves
1⁄4 cup fresh basil leaves

Directions:

1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Season steak evenly with salt and pepper on both sides. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. In a small bowl, whisk together lime juice and next 5 ingredients (through Sriracha) for the dressing.

3. In a large bowl, combine cabbage and remaining ingredients. Add 6 tablespoons dressing to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons dressing. Add steak to cabbage mixture; toss to combine.

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Chinese Beef Broccoli Recipe (video) http://steamykitchen.com/22980-chinese-beef-broccoli-recipe.html http://steamykitchen.com/22980-chinese-beef-broccoli-recipe.html#comments Fri, 17 Aug 2012 16:52:27 +0000 http://steamykitchen.com/?p=22980 Watch video step by step how to make Chinese Beef Broccoli with Jaden.

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Chinese Beef Broccoli Recipe

I’ve posted this recipe before (and it’s in the first Steamy Kitchen Cookbook) but I’ve just made a video showing you how to cook Chinese Beef Broccoli. It’s a super short 1:38 minute video.

I’ll even tell you my super secret ingredient for Chinese Beef Broccoli in the video. Also, I’m using the Steamy Kitchen wok that we just launched. It’s a nonstick wok with a cast iron interior layer and enamel outer layer. I’m using an induction burner – the wok works on gas, electric and induction!

For those who think you can’t sear or brown meats in a nonstick pan – I’m here to prove you wrong! YES YOU CAN. I’ll show you how.

Chinese Beef Broccoli Recipe

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Chinese Beef Broccoli Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
chinese-beef-broccoli-recipe-4547-2.jpg

The secret ingredient in this dish is Chinese black vinegar. If you don't have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet - so make sure you get the cheaper, young balsamic.

To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms.

TO CUT FLANK STEAK ACROSS THE GRAIN: in the middle of this post for Flank Steak with Goat Cheese Recipe, I have a couple of photos showing you exactly how to cut flank steak across the grain. This is an important step because flank and skirt steak both are very tough cuts -- however -- if you cut it correctly, the steak becomes incredibly tender. Make sure you don't skip this step!

Ingredients:

1/2 pound flank or sirloin steak
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
Freshly ground black pepper
1 pound broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil (canola, vegetable, rice)
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
FOR THE STIR FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or young balsamic vinegar)

Directions:

1. Slice the flank steak ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.
Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.
5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.

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Grilled Asian Flank Steak http://steamykitchen.com/22772-grilled-asian-flank-steak.html http://steamykitchen.com/22772-grilled-asian-flank-steak.html#comments Mon, 06 Aug 2012 16:20:58 +0000 http://steamykitchen.com/?p=22772 Not only does this recipe feature maximum eye appeal for a fat steak, but the method of scoring a steak is one of the easiest ways to get big flavor in little time. My girlfriend (and chef) Kelly comes over every Monday to test recipes for the blog – and she spied this method in a recent Food and Wine ...

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Asian Flank Steak main photo

Not only does this recipe feature maximum eye appeal for a fat steak, but the method of scoring a steak is one of the easiest ways to get big flavor in little time.

My girlfriend (and chef) Kelly comes over every Monday to test recipes for the blog – and she spied this method in a recent Food and Wine Magazine. Unfortunately, I don’t subscribe to the magazine, so I can’t point you to which specific issue (but if you know – tell me in the comments!)

Normally, I marinate flank steak for several hours or overnight, but when you’re outta time, this is the way to go. Score the flank steak (you can also go with sirloin as well) criss-cross and make a mixture of fresh herbs, garlic, ginger, salt and pepper. Rub this aromatic concoction all over the steak, getting it deep into the crevices. Basically, I’m telling you to massage your steak.

Asian Flank Steak cut up

How to make Grilled Asian Flank Steak

With a sharp chef’s knife, cut diagonal slices about 1/8″ deep and 1″ apart, all across the steak. Then go the opposite way. It will look like diamond pattern. You only need to do this on one side.

Asian Flank Steak how to score

Make a mixture of chopped garlic, ginger, green onion, soy sauce, salt and pepper. Spread this all over the top of the steak. Rub it in good!!! No need to worry about the bottom of the steak.

Asian Flank Steak seasoning rub

Grill the steak herb-garlic mixture side up. Then flip and grill until cooked to your liking.

Asian Flank Steak on the grill

Let rest for a few minutes and to serve, slice the steak across the grain. If you’re unfamiliar with how to slice across the grain of flank steak, I’ve got some photos to show you how in my Flank Steak on Goat Cheese Toast recipe.

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Grilled Asian Flank Steak Recipe

Servings: 8 Prep Time: 15 minutes Cook Time: 10 minutes
Grilled Asian Flank Steak Recipe

Feel free to use any type of steak with this method (though your cooking time will depend on how thick your steak is) You can marinate the steak for up to overnight in the refrigerator if you wish, or just grill immediately if you don't have time.

Ingredients:

2 pounds flank steak
1 tablespoon cooking oil
salt and freshly ground black pepper
2 cloves garlic, chopped
thumb-sized piece ginger, peeled and chopped
1 stalk green onion, chopped
2 tablespoons soy sauce
1/2 teaspoon dark sesame oil

Directions:

1. Score the flank steak on one side in a criss-cross pattern, about 1" apart and 1/8" deep. Rub the steak on both sides with the cooking oil and season both sides with salt and pepper.

2. In a bowl, combine the remaining ingredients. Rub this mixture all over the scored side of the steak. (This can be done day before and stored in refrigerator)

3. To grill - heat the grill over high heat. Once the grill is very hot, lay the steak, herb side up. Grill for 4-5 minutes. Lower heat to medium-high, flip the steak and grill for an additional 3-5 minutes or until desired level of doneness. Let cooked steak rest for a few minutes, then thinly slice across the grain to serve.

 

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Grilled Steak and Tomato Salad with Rum Vinaigrette http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html#comments Mon, 17 Oct 2011 16:10:33 +0000 http://steamykitchen.com/?p=18230 My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen. According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes ...

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My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen.

According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes fine rum but not quite at the same intensity as the scotch.

We experimented with creating boozy salad dressings for adults a couple of weeks ago. We thought, why not make salad a little more fun for us? It turns out that aged rum, which is made from sugarcane, has the perfect caramel sweetness for a vinaigrette. Whisk a shot with a bit of apple-cider vinegar, mustard and olive oil for a salad dressing that’s sweet, tangy and has a touch of heat from the rum.

We used Flor de Cana rum from Nicaragua, aged 18 years. Of course, the better the rum, the better the results: You’re only using a shot-glass full. Aged rum or dark rum is better than the gut-twisting cheap stuff.

Rum Vinaigrette

Here’s whatcha need:

Simple, right?! Basically, you whisk everything together. Feel free to add more rum than stated in the recipe (hiccup!)

The grilled steak and flame-licked tomatoes (fancy, eh!?) are cooked at the same time if you’re using an outdoor BBQ grill. Otherwise, you can roast the tomatoes in the oven while you pan-fry the steak.

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Grilled Steak and Tomato Salad with Rum Vinaigrette

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Grilled Steak and Tomato Salad with Rum Vinaigrette Recipe

Ingredients:

For the steak:
1 pound flank steak (or steak of your choice)
2 teaspoons olive oil
Salt and freshly ground pepper
For the tomatoes:
1 pound cherry tomatoes (or tomatoes of your choice)
2 teaspoons olive oilFor the salad:
1 shot (3 tablespoons) good-quality rum
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 head lettuce

Directions:

1) Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
2) Lightly coat tomatoes with oil and grill 3 to 4 minutes.
3) To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
4) If you're using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.

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Black Pepper Steak http://steamykitchen.com/18298-black-pepper-steak.html http://steamykitchen.com/18298-black-pepper-steak.html#comments Wed, 14 Sep 2011 14:32:34 +0000 http://steamykitchen.com/?p=18298 One of my very first blogging friends is Bee from Rasa Malaysia. In the early days of the blog, we used to chat on the phone after my kids went to bed about the technical side of blogging — silly acronyms like SEO, PHP, CSS and HTML. Back then (I say “back then” like it was decades ago, but in reality ...

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One of my very first blogging friends is Bee from Rasa Malaysia. In the early days of the blog, we used to chat on the phone after my kids went to bed about the technical side of blogging — silly acronyms like SEO, PHP, CSS and HTML. Back then (I say “back then” like it was decades ago, but in reality it was just 4 1/2 years ago!) there weren’t a ton of plug-ins and support forums weren’t available for food bloggers. Wow, have we come a long way! 

She asked me to write the Foreword for her brand new book, Easy Chinese Recipes, it’s a beautiful book with simple recipes that you’d find at your favorite Chinese restaurant, like Shrimp Fried Rice, Kung Pao Chicken and Homestyle Chow Mein Noodles. I hope you enjoy this recipe for Black Pepper Steak from her book. ~Jaden

***

Hi all, I am Bee of Rasa Malaysia, a food blog about easy Asian recipes. I am extremely thrilled to be on Steamy Kitchen today, sharing a recipe from my cookbook “Easy Chinese Recipes.” Jaden and I met some four years ago through our blogs; we also share the same publisher, Tuttle Publishing. I wanted to take this special opportunity to thank Jaden for writing the Foreword of the book and hervaluable advice when I was working on the project. Truth be told, I wouldn’t have done it if she didn’t tell me to “do it” when I got the offer!

Easy Chinese Recipes is a compilation of 80+ popular Chinese recipes: all-time favorites, Chinese takeout dishes, dim sum, dumplings, and more. Some recipes reflect my many travels in China and Hong Kong. Others are my interpretation of classic Chinese recipes, perfected through years of preparing them at home.

Black Pepper Beef is one of my favorite recipes in the cookbook as I love the combination of bell pepper and black pepper in Chinese stir-fries. These two ingredients, coupled with the right cut of beef—I like beef tenderloin, flank steak or flap meat—will often guarantee a successful dish. If you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onions and bell peppers slightly longer before adding  the beef to the stir-fry. You will be rewarded with a richer flavored Black Pepper Beef. Enjoy! ~ Bee

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Black Pepper Steak Recipe

Servings: Serves 2 as a main dish with rice or 4 as part of a multicourse meal Prep Time: 15 minutes Cook Time:
Black Pepper Steak Recipe

If you are using Flank Steak - make sure you cut ACROSS the grain, otherwise the steak will be chewy and tough.

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, thinly sliced
2 1/2 tablespoons cooking oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 onion, sliced
1 teaspoon freshly ground black pepper
Salt, to tasteFor the Marinade
1 teaspoons soy sauce
1 tablespoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Directions:

1. Marinate the beef with all the Marinade ingredients, about 15
minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
Stir-fry the beef until the beef is browned on the outside but still pink
inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry
the garlic and the ginger until aromatic, and then add the green bell
pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell
the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the
beef is cooked through and the center of the meat is no longer pink, about
1-2 minutes. Dish out and serve immediately with steamed rice.

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Steak Teriyaki http://steamykitchen.com/17758-steak-teriyaki-recipe.html http://steamykitchen.com/17758-steak-teriyaki-recipe.html#comments Wed, 17 Aug 2011 13:59:30 +0000 http://steamykitchen.com/?p=17758 Recipe for Steak Teriyaki - 3-ingredient teriyaki sauce that takes only a few minutes to make.

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Did you know teriyaki sauce is made of only 3 ingredients? You could always add more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. In addition to the sauce, you will need steak of your choice, button mushrooms and a selection of bell peppers.

what is mirin?

Mirin is Japanese sweet rice wine and contains sugar mixed with rice wine. You can find mirin in Asian grocery stores and I’ve seen it sold in most regular grocery stores in the “Asian” or ethnic section. I’m working with Mitsukan to show off how simple teriyaki sauce is to make using their mirin.

Mirin is used in many of your favorite Japanese dishes (like teriyaki!), tempura sauce, seafood dishes and sukiyaki, adding that slightly sweet flavor to the dish. It’s gluten-free.

Other recipes that use mirin:

Nobu’s Famous Black Cod with Miso (RasaMalaysia)
Misoyaki Roast Chicken (Food52)
Teriyaki Chicken Wings (White on Rice Couple)
Cucumber Salad Recipe (Eating Out Loud)
Meatballs with Soy-Mirin Glaze (Humble Recipes)
Teriyaki Chicken (No Recipes)

the ingredients for steak teriyaki

Here are the ingredients needed for teriyaki sauce with steak (you can use any type of steak, not just flank steak)

how to make teriyaki sauce

To make the Teriyaki sauce, just bring all three ingredients to a simmer until all the sugar dissolves, about 1 minute. That’s it! In a small saucepan, over low heat, add the soy sauce.

Next, add the same amount of mirin.

Then, add the sugar. Simmer the sauce for a few minutes and you’re done!

how to make steak teriyaki

First, prepare the peppers by slicing into thin long strips.

Next, slice the button mushrooms.

Heat a large pan to medium-high heat, add a tablespoon or so of cooking oil and sear the steak on both sides then remove from pan, while you sauté the mushrooms and peppers.

Add a little more cooking oil, then mushrooms and cook for a few minutes.

Next, add the peppers and cook for about two minutes.

Place the steak back into the pan. Then, pour the sauce over the steak, mushrooms and peppers.

Cover and lower the heat until preferred doneness.

To serve, slice the steak against the grain and top with peppers, mushrooms and extra teriyaki sauce.

 

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Steak with Teriyaki Sauce

Servings: serves 4 Prep Time: 10 minutes Cook Time: 15 minutes
Steak Teriyaki recipe

Ingredients:

FOR THE STEAK, MUSHROOMS and PEPPERS:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
8 ounces button mushrooms, sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 and 1/2 tablespoons canola or vegetable oil, separated
FOR THE TERIYAKI SAUCE
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)

Directions:

1) To make the teriyaki sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly then remove from heat.

2) Add one tablespoon of the cooking oil to a pan over medium-high. Season steak with salt and pepper then sear the steak 2 minutes on each side and remove from pan.

3) Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté until mushrooms are lightly browned, 2 minutes, and then add the peppers and cook until crisp tender, another 2 minutes.

4) Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki sauce, mushrooms and peppers on top of the steak.

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Flank Steak with Bloody Mary Tomato Salad Recipe http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html#comments Tue, 09 Aug 2011 18:45:11 +0000 http://steamykitchen.com/?p=17610 Step by step photos for Flank Steak with Bloody Mary Tomato Salad Recipe.

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flank-steak-bloody-mary-tomato-salad-0481

A boozy salad!? Welll, yes (bloody mary!) and no (there’s no alcohol). Though I’m sure those who want a real boozy salad would find a way to insert a little vodka into this Flank Steak with Bloody Mary Tomato Salad recipe — or just swing back a shot as an apertif — ooooohhhweeeee!!

I spied this recipe on Bon Appetit’s website, then saw that another friend had also made it – there was no way I was going to let summer end without making a bloody mary tomato salad!

The Steak

Well, use whatever you want! I used flank steak, though skirt steak would be just as great. If you’re using flank or skirt, I like to grill, slice all of the steak and then serve the steak sliced. It’s important to cut the flank or skirt steak ACROSS the grain (see tutorial)

Any other cut of steak, such as sirloin, you can just serve whole, like a regular steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Use any cut of steak

Grill the steak to your liking and then let it rest while you make the Bloody Mary Tomato Salad.

Bloody Mary Tomato Salad Recipe

The ingredients for the salad is what you’d expect – the same stuff that goes into a bloody mary minus the booze:

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad ingredients

 

The first step is to make a quick-pickle with the onions – it helps tame the bite of the onion, softens the onion and pickled onions are always a win in my book. Just pour some of the olive brine (juice) in a small bowl with very thinly sliced red onions:

Flank Steak with Bloody Mary Tomato Salad Recipe - quick pickle of onions

You’ll want to cut your celery really thin – here’s what I did. First run the vegetable peeler a few times on the celery just to get rid of any stringies. Then slice the celery into thin slices at a VERY steep diagonal. This gives you very tender celery – no stringies!

Flank Steak with Bloody Mary Tomato Salad Recipe - Cut Celery thinly

Combine the tomatoes, celery, celery leaves and add in the red onion WITHOUT the brine (just lift the onions up with a fork or use your hands), but you’ll save the brine to make the dressing, so don’t throw it away!

Flank Steak with Bloody Mary Tomato Salad Recipe - Add onions

In the brine bowl, add in the dressing ingredients and whisk.

Flank Steak with Bloody Mary Tomato Salad Recipe - Whisk dressing ingredients

Pour over salad and toss well.

Flank Steak with Bloody Mary Tomato Salad Recipe - Pour dressing over salad

Done.

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad

Serve over your steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Serve salad over steak

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Grilled Steak and Tomato Salad with Rum Vinaigrette (Steamy Kitchen)

Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak (Steamy Kitchen)

Flank Steak Stir-Fry with Asparagus and Red Pepper (Simply Recipes)

Pan-Grilled Flank Steak with Soy-Mustard Sauce (MyRecipes.com)

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Flank Steak with Bloody Mary Tomato Salad Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
flank-steak-bloody-mary-tomato-salad-0481

Adapted from Bon Appetit
If you don't have celery seeds, feel free to use celery salt, however go light on using the olive brine in the salad dressing.

Ingredients:

FOR THE STEAK:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
FOR THE SALAD:
1/4 red onion, very thinly sliced
1/4 cup olives, chopped + 2 tablespoons olive brine
1 pint cherry tomatoes, cut in half
2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
2 teaspoons Worcestershire sauce
1/2 teaspoons prepared horseradish
Few shakes of Tabasco sauce
2 tablespoons extra virgin olive oil
1/2 teaspoon celery seeds
Freshly ground black pepper

Directions:

1. Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.

2. Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.

3. In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.

4. To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.

5. If you're using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.

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Orange Ginger Flank Steak http://steamykitchen.com/14994-orange-ginger-flank-steak.html http://steamykitchen.com/14994-orange-ginger-flank-steak.html#comments Thu, 14 Apr 2011 12:45:04 +0000 http://steamykitchen.com/?p=14994 Simple and easy recipe for Asian-inspired Orange Ginger Flank Steak.

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Flank steak is quickly becoming one of my favorite steak cuts, and it’s taken me this long to really fall in love with it because I normally opt for the skirt steak when shopping flatter cuts for grilling, tacos, fajitas, etc.

It wasn’t until the price of skirt steak skyrocketed at my market (skirt steak shortage? skirt steak price gouging?) that I started buying flank steak regularly. Thinly sliced flank steak are ribbons of steak that’s as tender as a good filet mignon but with the power-beef flavor.

This Asian-inspired marinade works so well – fresh squeeze orange juice (for the tang and to help tenderize), grated fresh ginger (for the zing) and ground coriander (for a warm flavor note). Pair the steak with a simple salad and brown rice to complete the meal.

Normally, when I’m cooking steak (errr….when my husband cooks the steak) I let the steak rest on the counter for 30 minutes or so to take the chill off the meat. However, because the flank steak (and skirt steak) is so thin, I’ve found that if I keep the steak in the refrigerator to until just before we want to grill, it’s easier to achieve the perfect medium-rare.

Flank Steak Goat Cheese Tapas Bruschetta RecipeAlso, you want to make sure you’re slicing across the grain for the most tender steak.

The grain in the photo to the left is going from left to right (the fibers of the meat, not the grill marks) so you want to slice across.

If you slice with the grain, you’ll end up with stringy, tough, hard to chew meat.

I prefer to slice flank steak before serving to guests, it’s easier to get very thin ribbons with a big chef’s knife and then you also don’t have to lecture your guests on how to cut their steak. :-)

 

Orange Ginger Flank Steak Marinade

About Coriander

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

Coriander Seed, an ancient plant, is said to be the color of manna, the bread from heaven. From the Mediterranean basin, it has a slight lemon flavor. Use with sweet or savory dishes.

BOTANICALLY SPEAKING

Coriander is the dried, ripe fruit of the herb Coriandum sativum, which also produces leaves known as cilantro. The tannish brown seeds add a subtle note of citrus, with hints of sage in the background. Coriander is available as whole seed and ground.

YUM FACTOR

Valued as much for their aroma as for their flavor, coriander seeds lend a lemony flavor to European pastries, sweet breads and cakes. That same profile adds citrusy flair to such Southeast Asian and North African spice blends as Indian garam masala and Ethiopian berbere. A gentle dusting brightens simply steamed and buttered vegetables, and vegetable and chicken soups, as well as home-made curry and chili powders.

GLOBETROTTER’S GUIDE

Coriander is indigenous to Southern Europe and the Mediterranean, although Canada is now a primary source.

BELIEVE IT…OR NOT

The ancient Greeks and Romans may have used coriander to create love potions, but it was the fragrance of this Persian delight that attracted visitors at the Hanging Gardens of Babylon in 600 B.C. As civilization spread, so did its popularity as both a condiment and a medicinal ingredient. Introduced in the state of Massachusetts in 1670, it was one of the first herbs grown by colonists in America.

 

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Orange Ginger Flank Steak Recipe

Servings: 4-6 Prep Time: 5 minutes with 4 hours marinating time Cook Time: 10 minutes
Orange Ginger Flank Steak Recipe

Ingredients:

1 orange, juiced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon ground coriander
sea salt (I used 1 1/2 teaspoons sea salt)
freshly ground black pepper
2 pounds flank steak

Directions:

1. In a large resealable bag, add all of the ingredients. Squeeze out all of the air and seal. Refrigerate for 4 hours or overnight.

2. When ready to cook, preheat grill on high heat. Grill the flank steak (discard the marinade) 3-5 minutes each side, depending on thickness. Let rest of cutting board for 10 minutes.

3. Slice across the grain into thin slices and serve immediately.

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Flank Steak with Goat Cheese on Toast http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html#comments Fri, 01 Apr 2011 14:02:20 +0000 http://steamykitchen.com/?p=14806 While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network. Diane ...

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While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network.

Diane and Todd shot all the recipe photos as well as “lifestyle” shots – i.e. a dinner party with friends – if you have a chance to pick up this book, please do. Not only is it chock full of gorgeous food shots (every recipe has a photo) but the recipes featured are non-fussy — what I call “easy sophistication.”

I’ve got so many recipes bookmarked that this book will keep me busy for a while. Today’s recipe, Flank Steak with Goat Cheese on Toast, is inspired from the book. I had originally planned these for a Spanish Tapas party my friend, Wendy was hosting, but we ended up with an obscene amount of food, so I kept the marinating steak in the refrigerator and made the dish the following day.

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Our Spanish Tapas Party

While Tom’s prepping his dish, Wendy and her sister in law, Kelly are the background with Spanish cookbook in hand reading the recipe.

Tom and his wife, Patty – right here smiley-happy next to the cheese – own the Tae Kwon Do studio that the boys and Scott go to. And yes, the boys can kick mama’s butt.

This was just appetizers….by the time dinner was ready, the entire table was full of food. Most of the dishes were Spanish tapas – we had some wonderful Spanish Tapena wine to go with our dinner party, courtesy of the winery. Tapena wines has recently gotten some amazing reviews and awards – the 2011 Monterey Wine Competition awarded them Import Wine of the Year.

While boys were outside fishing, the gals hung out by the apps and wine.

Tom made these crispy-light rice cakes topped with manchego cheese. I never knew he had this cooking talent!

Even Andrew loved the Manchego Cheese wrapped with Jamon Serrano  — hungry after fishing!

After dinner? A single malt scotch tasting in the ultimate “man cave” – complete with leather chairs, cigars, deer heads (Shawn goes hunting once a year) and bull-horn chandelier.

I encouraged Scott to write a post on Scotch tasting, it would be his first-ever post on Steamy Kitchen. He declined until I told him that if he starts a “Scott’s Scotch Corner” on Steamy Kitchen, all his scotch would be a “business expense”

Look for a post from him soon.

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Flank Steak on Goat Cheese on Toast

The flank steak is marinated in red chili flakes, smoked paprika, olive oil, salt and pepper.

Toppings included goat cheese, roasted red bell peppers and a balsamic fig and onion “jam” that I found at the market.

You can substitute with any sweet-savory jam or chutney. Mango chutney would be wonderful too. I have a list of recipes for jams at the end of the post.

Slice the roasted red bell pepper thinly.

Here’s the grilled flank steak. Notice the grain running left to right? (not the grill marks, but the grain of the meat)

Slice ACROSS the grain.

Slice as thin as you can – the steak is easier to eat!

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Flank Steak with Goat Cheese on Toast

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
Flank Steak Goat Cheese Tapas Bruschetta Recipe

Ingredients:

1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
6 ounces goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette

Directions:

1. In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.

2. To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.

 

Other Recipes

Fig Jam Recipe – Anh’s Food Blog
Spicy Fig Orange Microwave Jam
– Simply Recipes
Fig Jam Four Ways – Love and Olive Oil
Spanish Mussels with Green Sauce – Hunter Angler Gardener Cook
Pimientos piquillos rellenos de bacalao en salmorejo
– Hedonia
Espinacas con Garbanzos – Spinach and Chickpeas – Smitten Kitchen
Ensaimadas – Delicious Days
Albondigas Soup Recipe – Simply Recipes
Apartment Therapy’s 9 Classic Spanish Dishes
Tortas de Patatas – Smitten Kitchen
Morcilla Stuffed Squid – We Are Never Full
Sangria – Live to Eat
Mango-Mint Gazpacho – The Perfect Pantry
Oven Baked Tortilla Espanola – The Perfect Pantry

Spanish Tapas Party Giveaway!

I’m giving away a Spanish tapas party with Tapena wines – come enter the giveaway!

 

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Vietnamese Barbecued Lemongrass Beef http://steamykitchen.com/14565-vietnamese-barbecued-lemongrass-beef.html http://steamykitchen.com/14565-vietnamese-barbecued-lemongrass-beef.html#comments Mon, 14 Mar 2011 01:09:04 +0000 http://steamykitchen.com/?p=14565 I think this is my second favorite Vietnamese dish, right after Pho. It’s light, healthy and incorporates the salty, sweet, tangy, spicy, sour elements that make Vietnamese food so tasty. Recipe for Vietnamese Barbecued Lemongrass Beef, courtesy of Periplus Publishing on my other site, New Asian Cuisine.

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I think this is my second favorite Vietnamese dish, right after Pho. It’s light, healthy and incorporates the salty, sweet, tangy, spicy, sour elements that make Vietnamese food so tasty.

Recipe for Vietnamese Barbecued Lemongrass Beef, courtesy of Periplus Publishing on my other site, New Asian Cuisine.

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