Foodbox (Food & Recipes)

savannah · 03-22-2009, 07:17 PM

im feeling wine buzzed and generous tonight, so here...

garlic ginger sesame flank steak

1 flank steak (2 pounds)
1 tsp kosher salt
1/2 tsp black pepper

place steak on rimmed baking sheet or in large baking dish,...using a fork, prick steak about 20 times on each side,...rub both sides evenly with salt and then spread with marinade paste:

4 tbs toasted sesame oil
2 tbs soy sauce
1 piece (about 3 inches) fresh ginger, peeled and minced (about 3 tbs)
2 medium green onions, minced (about 3 tbs)
3 medium garlic cloves, minced or pressed (about 1 tbs)

puree all ingredients in a food processor until smooth

cover steak with plastic wrap and refrigerate at least 1 hour or up to 24 hours

set up grill for hot direct grilling

using paper towels, wipe the paste off and season both sides with the salt and pepper,...grill 4-6 minutes on the first side, until well browned, flip and do the second side 3-4 minutes.

When it is slightly less done than you want, take it off the fire and let it rest for 5-10 minutes under foil

slice across the grain in 1/4" strips and serve immediately

SATCHMO · 03-22-2009, 08:29 PM

Quote:

Originally Posted by savannah

what do you do different

Nothing. really I don't have any strict proportions for the ingredients. I use habeneros but probably less of them than you do jalapenos & salerno in your recipe.
I used to be in charge of making the salsa at a Mexican restaurant owned by a blues guitarist- Tino Gonzales, from Texas BTW, that I absolutely idolized. As a matter of fact the only real reason I got a job there is I heard that he, for whatever reason, decided to move to our rinky-dink little town in upstate New York and open up a restaurant. He ended up skipping out of town and his business leaving his wife behind who I continue to be close friends with. He turned out to be a real douchebag. What a bummer.

LoathsomePete · 03-22-2009, 09:43 PM

Quote:

Originally Posted by savannah

im feeling wine buzzed and generous tonight, so here...

garlic ginger sesame flank steak

1 flank steak (2 pounds)
1 tsp kosher salt
1/2 tsp black pepper

place steak on rimmed baking sheet or in large baking dish,...using a fork, prick steak about 20 times on each side,...rub both sides evenly with salt and then spread with marinade paste:

4 tbs toasted sesame oil
2 tbs soy sauce
1 piece (about 3 inches) fresh ginger, peeled and minced (about 3 tbs)
2 medium green onions, minced (about 3 tbs)
3 medium garlic cloves, minced or pressed (about 1 tbs)

puree all ingredients in a food processor until smooth

cover steak with plastic wrap and refrigerate at least 1 hour or up to 24 hours

set up grill for hot direct grilling

using paper towels, wipe the paste off and season both sides with the salt and pepper,...grill 4-6 minutes on the first side, until well browned, flip and do the second side 3-4 minutes.

When it is slightly less done than you want, take it off the fire and let it rest for 5-10 minutes under foil

slice across the grain in 1/4" strips and serve immediately

I have a buffalo flank steak in the freezer, I think I may try that for tomorrow nights dinner, thank you

Surell · 03-22-2009, 09:57 PM

Want a recipe for Crystal Meth guys?

EDGE · 03-22-2009, 10:23 PM

No. Get outta my thread.

Surell · 03-22-2009, 10:27 PM

Don't be angry because this is the one thread "the Man" can't take from you and I want to join in the shenanigans.

EDGE · 03-22-2009, 10:29 PM

Wait. Are you really 15?

Surell · 03-22-2009, 10:31 PM

Uh no way where'd you hear that?

savannah · 03-23-2009, 10:20 AM

Quote:

Originally Posted by SATCHMO

Nothing. really I don't have any strict proportions for the ingredients. I use habeneros but probably less of them than you do jalapenos & salerno in your recipe.
I used to be in charge of making the salsa at a Mexican restaurant owned by a blues guitarist- Tino Gonzales, from Texas BTW, that I absolutely idolized. As a matter of fact the only real reason I got a job there is I heard that he, for whatever reason, decided to move to our rinky-dink little town in upstate New York and open up a restaurant. He ended up skipping out of town and his business leaving his wife behind who I continue to be close friends with. He turned out to be a real douchebag. What a bummer.

sad day,.....

jackhammer · 03-23-2009, 03:11 PM

Jackhammers easy peasy Pasta sauce enough for 2/3 (make it the day before and then reheat following day):

1 & 1/2 large white onion
1 decent handful of Basil
1 large (2 kg) tin of tomatoes
1 half bottle of red wine.

Fry the onions in vegetable oil and add the basil.
Once the Basil has wilted add the wine.
Cook off the excess alcohol and add the tomatoes and bring to a boil.
Simmer for at least an hour.
Push contents through a sieve.
Done.

You can then add onions, bacon chili etc to a pan and chuck in your home made pasta sauce.

Also take a quantity of the sauce top it up with a third water, add a pinch of sugar and a couple of splashes of Worcestershire sauce and you have instant Tomato Soup.

If you can't make it give me your addy and i will get my chefs whites on and rustle it up for you!

03-22-2009, 07:17 PM	#31 (permalink)
savannah afrocentric Join Date: Jan 2008 Location: texas Posts: 753	im feeling wine buzzed and generous tonight, so here... garlic ginger sesame flank steak 1 flank steak (2 pounds) 1 tsp kosher salt 1/2 tsp black pepper place steak on rimmed baking sheet or in large baking dish,...using a fork, prick steak about 20 times on each side,...rub both sides evenly with salt and then spread with marinade paste: 4 tbs toasted sesame oil 2 tbs soy sauce 1 piece (about 3 inches) fresh ginger, peeled and minced (about 3 tbs) 2 medium green onions, minced (about 3 tbs) 3 medium garlic cloves, minced or pressed (about 1 tbs) puree all ingredients in a food processor until smooth cover steak with plastic wrap and refrigerate at least 1 hour or up to 24 hours set up grill for hot direct grilling using paper towels, wipe the paste off and season both sides with the salt and pepper,...grill 4-6 minutes on the first side, until well browned, flip and do the second side 3-4 minutes. When it is slightly less done than you want, take it off the fire and let it rest for 5-10 minutes under foil slice across the grain in 1/4" strips and serve immediately __________________ i changed my mind; i changed my mind;now i'm feeling different all that time, wasted i wish i was a little more delicate i wish my i wish my i wish my i wish my i wish my name was clementine - sarah jaffe

03-23-2009, 03:11 PM	#40 (permalink)
jackhammer Ba and Be. Join Date: May 2007 Location: This Is England Posts: 17,331	Jackhammers easy peasy Pasta sauce enough for 2/3 (make it the day before and then reheat following day): 1 & 1/2 large white onion 1 decent handful of Basil 1 large (2 kg) tin of tomatoes 1 half bottle of red wine. Fry the onions in vegetable oil and add the basil. Once the Basil has wilted add the wine. Cook off the excess alcohol and add the tomatoes and bring to a boil. Simmer for at least an hour. Push contents through a sieve. Done. You can then add onions, bacon chili etc to a pan and chuck in your home made pasta sauce. Also take a quantity of the sauce top it up with a third water, add a pinch of sugar and a couple of splashes of Worcestershire sauce and you have instant Tomato Soup. If you can't make it give me your addy and i will get my chefs whites on and rustle it up for you! __________________ It be my music and film collection. “A cynic by experience, a romantic by inclination and now a hero by necessity.”

03-22-2009, 10:23 PM	#35 (permalink)
EDGE accidental genius Join Date: Apr 2005 Location: Boston, MA Posts: 1,161	No. Get outta my thread.

03-22-2009, 10:29 PM	#37 (permalink)
EDGE accidental genius Join Date: Apr 2005 Location: Boston, MA Posts: 1,161	Wait. Are you really 15?