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Weeknight Cooking - Jan-Apr 2008

By Kathleen and Dan Taggart

Weeknight CookingBroiled Flank Steak with Soy-Honey Marinade
Buckwheat Noodles with Slivered Flank Steak, Green Onions, and Orange Zest

Serves four per meal

Broiled Flank Steak with Soy-Honey Marinade

cup 1/2 low-salt soy sauce
1/2 cup rice vinegar
1/4 cup honey
2 teaspoons freshly ground pepper
3 tablespoons minced fresh ginger
1 to 2 flank steaks (about 2 pounds total), trimmed of fat

Combine the marinade ingredients in a 2-cup glass measuring cup. Pour out and reserve 1/3 cup of the marinade. Weigh out 1 pounds and pound of steak. Then put the flank steaks in a large, heavy-duty lock-top plastic bag. Pour the marinade over the flank steaks and seal the bag, pressing out any air (this allows the marinade to fully coat the meat). Set aside at room temperature for 1 hour or refrigerate for up to 2 hours. Turn the bag over every 15 minutes or so, to fully distribute the marinade.

About 20 minutes before serving, preheat the broiler. Remove the flank steaks from the marinade and place them side by side on a broiler pan. Broil the steaks 2 to 3 inches from the heating element for 6 minutes on the first side, then turn, brush with the reserved marinade, and broil 6 minutes longer, or until an instant-read thermometer registers 125°F. (This timing is for medium rare; add a minute to each side if you want the meat more well done.) Set aside pound of the flank steaks. Allow to cool, then wrap and refrigerate. Transfer the remaining 1 pounds of flank steak to a carving board. Let rest for 3 minutes, then slice across the grain into 1/4-inch-thick slices. Serve immediately.

Cook’s Note: If you wish to grill, grill on one side for 5 minutes, then turn and cook for about 4 minutes on the second side, or until an instant-read thermometer registers 125°F.

Buckwheat Noodles with Slivered Flank Steak, Green Onions, and Orange Zest

1/4 cup soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoons Asian sesame oil
2 teaspoons granulated sugar
1 teaspoon freshly grated orange zest
1 package (14 ounces) buckwheat soba noodles
2 green onions, including green tops, cut into paper-thin diagonal slices
cup shredded or matchstick-cut carrot
3/4 pound of Flank Steak with Soy-Honey Marinade, cut into matchstick-size slivers

Fill an 8-quart stockpot three-quarters full of water, cover, and bring to a boil. In a large bowl, combine the soy sauce, vinegar, sesame oil, sugar, and orange zest. Stir to combine and dissolve sugar, then set aside.

Add 1 tablespoon of salt to the boiling water and cook the noodles until al dente (cooked through but still slightly chewy), 6 to 7 minutes. They shouldn’t be mushy, but if they have a crunchy, raw center, cook for 1 to 2 minutes longer and taste again.

Drain off about 1 quart of the pasta water, then add about 1 quart of ice cold water to the pot, stir the noodles, then immediately drain the noodles thoroughly in a colander. Add the noodles to the soy dressing and toss well. Add the green onions, carrots and flank steak. Toss to combine. Taste and adjust the seasoning. Serve at room temperature.

© Kathleen and Dan Taggart 2008