We made a very delicious and almost Asian dish yesterday! Here's what we did:
You will need:
a grill or grill pan or cast iron skillet
steak for the amount of people you are cooking for, we wanted it to serve 4, and I chose flat iron as a type that is very good to marinate and then cook in a cast iron skillet
4 limes, divided
6 cloves of garlic approx, divided
1 lemon
1/4 cup plus 3 tbsp soy sauce, divided
1/4 cup of that pink sauce that you get with the ribs in Chinese restaurant appetizers
Start with: 1 1/2 lb flat iron steak
marinate in:
juice of 2 limes
few cloves of garlic, smashed
1/4 cup of that weird pinkish reddish sauce that ribs come in at the Chinese restaurant
3 tbsp soy sauce
a few splashes of good olive oil
Marinate the steak overnight.
Take out of the fridge for 15 minutes to come to room temperature. This tip is courtesy of Anne Burrell for more even cooking.
Make a sauce base from juice of 2 limes and 1 lemon and 1/4 cup soy sauce. Smash 3 cloves of garlic. Set both aside.
Heat your seasoned cast iron skillet over medium to medium high, about 6 on a stove that has numbers up to 8.
Cook about a third of the steak at a time in your cast iron skillet or grill pan. Sear 3 to 4 minutes on each side. Remove to a plate. When you're on your last piece of steak, put a bit of oil in a normal pan and perfume the oil with the garlic. Remove the garlic when starting to brown after a minute. Add the citrus soy sauce mixture and cook several minutes on medium to medium low heat, about 4 on a stove that goes up to 8.
When all of the steak has been seared, smoosh it all into the pan with the sauce, and let it cook "low and slow" for 5 to 10 minutes while you clean the kitchen and set the table. Cut into it. If it's too rare for you, you can cook it longer at a slightly higher heat, or you can use the ol' microwave trick and microwave it for about 30 seconds to get it to the done-ness that you prefer.
Enjoy with French fry potatoes for a fancy steak dinner meats Chinese restaurant ambiance ;-) Very delicious and easily adaptable recipe. The sauce combo would likely be awesome on tofu and maybe other types of meat as well!
You will need:
a grill or grill pan or cast iron skillet
steak for the amount of people you are cooking for, we wanted it to serve 4, and I chose flat iron as a type that is very good to marinate and then cook in a cast iron skillet
4 limes, divided
6 cloves of garlic approx, divided
1 lemon
1/4 cup plus 3 tbsp soy sauce, divided
1/4 cup of that pink sauce that you get with the ribs in Chinese restaurant appetizers
Start with: 1 1/2 lb flat iron steak
marinate in:
juice of 2 limes
few cloves of garlic, smashed
1/4 cup of that weird pinkish reddish sauce that ribs come in at the Chinese restaurant
3 tbsp soy sauce
a few splashes of good olive oil
Marinate the steak overnight.
Take out of the fridge for 15 minutes to come to room temperature. This tip is courtesy of Anne Burrell for more even cooking.
Make a sauce base from juice of 2 limes and 1 lemon and 1/4 cup soy sauce. Smash 3 cloves of garlic. Set both aside.
Heat your seasoned cast iron skillet over medium to medium high, about 6 on a stove that has numbers up to 8.
Cook about a third of the steak at a time in your cast iron skillet or grill pan. Sear 3 to 4 minutes on each side. Remove to a plate. When you're on your last piece of steak, put a bit of oil in a normal pan and perfume the oil with the garlic. Remove the garlic when starting to brown after a minute. Add the citrus soy sauce mixture and cook several minutes on medium to medium low heat, about 4 on a stove that goes up to 8.
When all of the steak has been seared, smoosh it all into the pan with the sauce, and let it cook "low and slow" for 5 to 10 minutes while you clean the kitchen and set the table. Cut into it. If it's too rare for you, you can cook it longer at a slightly higher heat, or you can use the ol' microwave trick and microwave it for about 30 seconds to get it to the done-ness that you prefer.
Enjoy with French fry potatoes for a fancy steak dinner meats Chinese restaurant ambiance ;-) Very delicious and easily adaptable recipe. The sauce combo would likely be awesome on tofu and maybe other types of meat as well!