As I said in the last post regarding “links that I love”, I will share here along with our recipes. A couple of days ago I read an amazing post on one of my favorites blogs, “A Cup of Jo”. Joanna Goddard is so creative, mindful, sensitive…. I could speak a long time describing my admiration for her work, but there’s nothing better than for you to go and check out her blog. So, the post that I read and made me want to have space on my own blog is “I’ve Never Thanked My Parents for Anything“. I was born and raised in Brazil and there we are taught to say thank you for everything and to everyone. For example, in Brazil when we came back a couple of months ago. We were at the table and I said: “please grandma, could you please pass the rice or whatever” , I thanked my brother for picking us up at the airport, they thanked us for visiting them… and, in my house here in the US with Marilyn we always use these precious words that for me never fade. It’s always feels good to feel thankful and say it and also to hear it. At work I make sure to always say “thank you” to the people I work with. Most of the time their help is priceless but I try anyway to express my sincereness and look in their eyes. I’ve been working in the food industry for so long and even for so long I struggle when people don’t say please and thank you. Even if someone is paying it’s about courtesy and being polite. After I read the post on A Cup of Jo blog and the Deepak Singh interview I’m more aware of the meaning of “thank you” for so many cultures and now it will make me look at some people with different eyes, not thinking they are rude, it may be that they never had to use the word thank you in their lives.
I can’t finish this post without mentioning Marilyn’s sister, Martha. She sends thank you notes for everything and also she sends cards to congratulate us for a new job, new puppy, new season…. I just love that!! Every time when we get a card from her I have the same reaction: first, feeling so special, secondly embarrassed because we never send thank you notes and third I repeat the same thing ” I will start sending thank you notes for everyone”… Unfortunately, I haven’t started yet, but I can use my blog to say THANK YOU for you who are reading this post!!! I really want to know what “thank you” means to you?
Let’s go back to our recipe…
Even being a meat eater sometimes I need a break from it. Since I met Marilyn my taste for certain types of food or flavors has been changing. One of the changes is definitely about sauces. I used to like my steaks in a very Brazilian style.. that means salt, pepper and its done. Kinda boring after all, but it was what I knew! Marilyn loves sauces, loves to marinate meat and this Asian flank steak is one of the best she has ever made. We created this salad and we used the same sauce that the flank steak was marinaded in to use as the dressing for the Asian salad. The combination was an explosion of delicious flavors!!
Have a great weekend!!
Asian Flank Steak
For the marinade:
1/2 c. rice wine vinegar
1/2 c. soy sauce
2 T. minced ginger root
2 T. minced garlic
2 T. sesame oil
2 T. brown sugar
1 tsp. red pepper flakes
2 lbs. flank steak
Whisk together all of the marinade ingredients until combined. Put flank steak in a ziplock bag and pour marinade over. Refrigerate overnight.
When ready to cook flank steak, pull out of refrigerator 30 minutes prior to grilling. Pull steak out of marinade and save the marinade! This will be your salad dressing!
Put dressing into a saucepan and bring to a boil. Reduce heat and cook for 4 minutes on low heat. Cool.
Preheat your grill to indirect heat. (see previous posts on how to do this).
Sear steak on each side for 3 minutes. Place away from heat and cook indirectly until temperature reaches 130F. (This will be rare. If you would like it more done, cook it longer, but remember, flank steak gets tougher the more you cook it.) Let it rest for 15 minutes and slice thinly across the grain. Serve with our Asian Salad.
Asian Salad Ingredients
Note: I purposely did not put amounts for this salad. Feel free to put more or less of what you like into it.
Kale, stems removed, cleaned and thinly sliced
chopped, fresh cilantro
mandarin oranges (fresh or canned)
sugar snap peas, sliced on the bias
Combine all ingredients in a large bowl. Drizzle reserved cooked and cooled marinade over the salad and toss to coat. Serve with marinated flank steak.
Beijos e Tchau!
Ludmilla and Marilyn Chudda