As I mentioned earlier, I’m on an Asian cooking kick these days. We tried two new recipes this week, and they were awesome! The Asian Marinade Flank Steak is a recipe I picked up at justataste.com. When I decided to give this recipe a try, I needed the perfect side – something other than the old standby – sticky rice. So I went surfing for “asian side dishes” that I knew my picky family would like. That’s when I stumbled upon Asian Stir-Fried Spaghetti on tasteofhome.com. It seemed the perfect pairing. Wow! There is noting more satisfying than to discover two great recipes to add to your favorites. I promise, these recipes won’t disappoint. As a matter of fact, next time I make my Chicken Adobo, instead of making Pancit (a recipe I’ll share another day), I’m going to serve it with the Stir-Fried Spaghetti. Both Pancit and Stir-Fried Spaghetti are great, but the stir-fry takes a little less work. I’m all about easy these days.
Let’s talk cuts of meat for a minute. The original recipe called for flank steak. When my hubby was checking the freezer, he pulled out an Flat Iron Steak that was about the right weight. (I have been seeing Flat Iron Steaks in the meat counter lately, and when they went on sale, I pick up one with no particular recipe in mind). So we decided to use the Flat Iron Steak instead. I knew nothing about that particular cut of meat. We cooked it up in the recipe that follows. Oh my word – what a wonderful, tender hunk of meat! Curious, I did a little research. This particular cut of meat has several names. In America, it is sold as Flat Iron Steak. In the UK, it is called Butlers’ Steak, while Australians and New Zealanders know it as Oyster Blade Steak. Cut from the shoulder, it’s a well-marbled piece of meat that is perfect for grilling, lends itself well to marinades and is tender IF not over-cooked. You’ll want to keep it on the medium-rare side to retain its tenderness. This is definitely one cut of meat I plan to experiment with in a variety of recipes in the future.
Asian Marinade Flank Steak
1 ( 1 1/2- to 2-pound) flank steak (Flat Iron Steak works well)
1/4 cup sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 garlic cloves, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced
Equipment: gallon size sealable plastic bag
Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.
When ready to cook, remove the steak from the fridge and build a fire on the grill. When the coals are hot and ready to use, remove the steak from the marinade, discard the leftover liquid. Sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice and serve.
One quick note about the Stir-Fried – the original recipe called for Angel Hair Pasta. I was afraid a pasta as fragile as Angel Hair might not stand up well in a stir-fry, so I used Spaghetti instead. It was wonderful! The pasta stood its own in a sea of vegetables.
Asian Stir-Fried Spaghetti
8 ounces Spaghetti
1 cup sliced fresh mushrooms
1 cup fresh snow peas
3/4 cup shredded carrots
4 green onions, cut into 1-inch pieces
2 tablespoons canola oil
1 garlic clove, minced
1/4 cup soy sauce
1 teaspoon sugar
1/4 teaspoon cayenne pepper
2 tablespoons sesame seeds, toasted
Cook pasta according to package directions. Meanwhile, in a large wok, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer.
In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through.
Sprinkle with sesame seeds and serve.