PERFECT SOY-GRILLED STEAK

I am not too fond of superlatives when it comes to cooking, as what I might consider perfect won’t necessarily hit the jackpot for everyone else. But that’s the title of the recipe by Mark Bittman that happened to be one of the most popular according to a recent round-up by New York Times. If you don’t subscribe to their cooking newsletter, consider doing so. Oddly enough, Phil was the one who drew my attention to it. I joked that we have hundreds of cookbooks in the house, but he never opens a single one to look for inspiration. However, he gets mesmerized by the New York Times collections, and if I resist reading the page, he will drag me in front of his computer to point out all the ones “we should make soon.”  We. You know, that pronoun that means more than one person doing something together. So, yes, that’s how I ended up making this recipe.  I opted for the sous-vide route because it makes the best flatiron steak in the known universe. How about that for disliking superlatives?

Soy Grilled Steak

 

PERFECT SOY-GRILLED STEAK
(adapted from Mark Bittman)

¼ cup soy sauce
1 teaspoon peeled and minced ginger
½ teaspoon peeled and minced garlic (I omitted)
1 tablespoon agave nectar
Freshly ground black pepper to taste
Juice of 1/2 lime
1 flatiron steak
salt to taste

Mix together the first 6 ingredients in a bowl. Place the steak in a plastic bag or tight container and add the sauce. Marinate while you heat the grill, or if possible, longer. Season lightly with salt right before grilling.

For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Sous-vide preparation: after marinating the steak, remove it from the soy-based sauce and place in a vacuum bag. Seal it and place it in a water-bath set to 134 F for three hours. Remove from the bag, discard any accumulated liquid and sear on a very hot grill for a minute each side.

Let it rest for a few minutes before slicing and serving.

ENJOY!

to print the recipe, click here

Comments: You definitely don’t need a sous-vide gadget to make this steak. But I tell you, if you have one, it is so worth putting it to use here!  I make the marinade early in the morning, add the steak into a bag with it. When we are home for lunch I discard the marinade, vacuum-seal the meat and place it in the water-bath until dinner.  Timing is so flexible that I don’t even worry about being late.  A quick side dish of sautéed veggies and a simple salad, maybe some bread, that’s all we need to be happy campers.  For this particular dinner, we paired the flatiron steak in all it’s medium-rare glory with cauliflower gratin (leftover from the evening before) and sliced heirloom tomatoes with avocados and almonds. Pure gastronomical joy, I tell you…

served11
Now, going back to that collection of 10 most-popular NYT recipes. Several gems in there. We are both very interested in the Skewered Chicken with Peanut Sauce,  Phil says he wants to make the Pork Chops with Brandied Cherries, I will definitely be making the Flattened Chicken Thighs with Roasted Lemon Slices (wow!)… As far as sweets, the Almond Cake makes me dream… and Julia Child’s Berry Flan goes to the top of my beloved’s list. In summary, out of 10 recipes 6 are definite keepers. Not too shabby at all…

Perfect Soy-Grilled Steak

ONE YEAR AGO: The Devil’s Bread

TWO YEARS AGO: Heart of Palm Salad Skewers

THREE YEARS AGO: Potluck Frittata and Lavoisier

FOUR YEARS AGO: Home-made Corn Tortillas

FIVE YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

SIX YEARS AGO: Brigadeiros: A Brazilian Party!

SEVEN YEARS AGO: Lemony Asparagus

BEER-MARINATED GRILLED SKIRT STEAK

When grilling meat, I normally follow the Brazilian rule of using only salt as seasoning.  We are all about the flavor of the beef, preferring not to mask it with spices and rubs. But, I thought that Marcella’s take on skirt steak was too tempting to pass.   She marinates the meat in beer and soy sauce, and also adds orange slices to the party.  I normally reach for lemons or limes, but whenever I use oranges in cooking I am  surprised by how much I enjoy their subtle citric tone, a tad less aggressive.   We both loved the flavor they imparted to the meat… the beer definitely comes through loud and clear.  I marinated the meat from early morning to dinner time.

sliced

BEER-MARINATED GRILLED SKIRT STEAK
(adapted from Mexican Made Easy)

1 orange, thinly sliced
1/2 onion, thinly sliced
1 garlic clove, smashed
2 + 1/2 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
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In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and the garlic on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
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Prepare a grill on medium-high heat. Remove the meat from the marinade and discard the marinade. Grill the steak to your taste,  about 4 minutes on the first side and 3 minutes on the second for medium-rare.
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Let the meat rest, tented with foil, for 10 minutes before slicing it.
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ENJOY!
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to print the recipe, click here
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served
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Comments:  Skirt-steak is one of the busy cook’s best friend!  Less than 10 minutes on the grill and you are on your way for a tasty dinner.  Now, if not only you are very busy but you also don’t have a functional kitchen, this type of meal will be a life-saver.   I like to wrap the meat in large butter lettuce leaves, top with salsa and/or guacamole, but this time I made it even simpler and only added fresh, juicy tomatoes, salt, pepper, and a sprinkle of grated Cotija cheese, just to keep it on the Mexican environment…    😉 Of course, corn or flour tortillas, fajita-style are the most authentic way to go.
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The same marinade worked great on chicken thighs, as you may remember from a recent post.  I marinated the chicken the whole day in the beer-soy-oranges, roasted low and slow with the skin side down, then flipped the pieces to have the skin up, and finished them off under the broiler.
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ONE YEAR AGO:  Secret Recipe Club: Corn Chowda

TWO YEARS AGO: Page-A-Day Calendar (Pits and Chief 5 minutes of fame…)

THREE YEARS AGO: Home Sweet Home (our beloved Pits in one of his last photos)

FOUR YEARS AGO: Marbled Rye