Seven years ago I wrote about on of my favorite steak recipes, Tuscan Steak. You can check it out here: http://terrygruggen.blogspot.com/2011/05/tuscan-steak.html. The reason I love it so much is for it's simplicity. You simply grill a steak with salt and pepper and then drizzle it with olive oil and lemon juice
Cynthia Chen McTernan's recipe is in the exact same vein, but draws on her Chinese heritage. Again, you just grill the steak with salt and pepper and then just drizzle it with sesame oil. Simple, quick and delicious. Add steamed rice or cooked rice noodles and dinner is done.
1 flank steak, about 1-1/2 pounds
Fresh cracked black pepper
3 tablespoons pure sesame oil (not toasted)
- Prepare a grill for direct cooking over high heat.
- Season steak with salt and pepper.
- Grill steak for 4 to 5 minutes per side (for medium rare) with the grill covered.
- Remove steak from grill and tent with foil. Let it rest for 5 minutes.
- While the steak is resting, whisk together 1 tablespoon of salt, 1-1/2 teaspoons black pepper and the sesame oil until well blended (note: the salt and pepper will not dissolve, but they will be well coated/moistened with the oil).
- Slice the steak thinly against the grain and drizzle the oil mixture over the slices. Serve.
Wine pairing: Merlot. A Rombauer, if you are lucky.
|Grogs and Goldie, 1956|