Soy Marinated Flank Steak
Note: From “Easy Culinary Science for Better Cooking,” by Jessica Gavin.
• 1/2 c. soy sauce or tamari
• 1/4 c. honey
• 1/4 c. vegetable oil, plus more for greasing
• 1 tsp. sesame oil
• 4 garlic cloves, minced
• 2 tsp. minced ginger
• 1/2 tsp. black pepper
• 1/4 tsp. red chile pepper flakes
• 2 tbsp. thinly sliced green onion, plus more for garnish
• 3/4 tsp. rice vinegar
• 2 lb. flank steak
In medium-size bowl, combine soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chile pepper flakes and green onions. Remove 1/4 cup of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.
Place remaining marinade and steak in a 1-gallon resealable bag. Remove as much air as possible and seal the bag. Refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes. The steak can be marinated in the refrigerator for up to 12 hours (do it in the morning and it will be ready for dinner).
Remove steak from marinade, drain any excess liquid and transfer to a pan. Discard the marinating bag.
Add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil. Set grill to high. Allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak. Cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. For medium-rare, cook steak until internal temperature reaches between 120 and 125 degrees. For medium, cook between 130 and 135 degrees.
Transfer steak to cutting board and allow to rest for 10 minutes. Slice steak against the grain into 1/4-inch thick slices. Pour reserved marinade on top and serve hot. Serve with Crispy Roasted Potatoes (see recipe).
Crispy Roasted Potatoes
Note: Starchy russet potatoes could also be used, but keep the pieces of this potato large (at least 1 inch in diameter) so they do not easily fall apart when parboiling. From “Easy Culinary Science for Better Cooking,” by Jessica Gavin.
• 4 tsp. kosher salt, divided
• 2 lb. Yukon Gold potatoes, 2 inches in diameter, quartered (see Note)
• 1/4 c. olive oil
• 1 1/2 tsp. minced garlic
• 2 tsp. rosemary, chopped
• 1/4 tsp. black pepper
•2 tsp. minced parsley
Adjust the oven rack to the center position and preheat the oven to 450 degrees. Heat 1 quart water in large pot over high heat until boiling. Add 3 teaspoons kosher salt, baking soda and potatoes, and stir to combine. When water comes back to a boil, reduce heat to a simmer. Cook until tender when pierced with a fork, about 10 to 15 minutes. Drain the potatoes, then return to the hot pot to allow excess moisture to evaporate, for 5 minutes.
Meanwhile, heat the olive oil, garlic and rosemary in a small frying pan over medium heat. Cook, shaking the pan constantly until the garlic begins to turn just golden in color, about 2 to 3 minutes. Immediately strain the oil through a metal fine-mesh strainer set in a large-size bowl. Reserve the fried garlic and rosemary to add to the potatoes after roasting.
Transfer cooked potatoes to the garlic-infused olive oil. Add 1 teaspoon salt and 1/4 teaspoon black pepper. Use a large spoon to vigorously toss and stir the potatoes until a thick layer of potato paste coats the potatoes.
Transfer potatoes to a rimmed baking sheet and spread into a single layer. Roast for 10 to 15 minutes. Place roasted potatoes in a serving bowl and top with reserved garlic and rosemary, and then garnish with minced parsley. Serve the potatoes hot.