Asian-inspired Steak

Being newly-married, I am having to adjust to cooking for a boy.  If it was just me, I could live off of apples, vegetables, and a crusty piece of bread.  But it’s not just me.  Thankfully.

I’ve been researching a lot of new recipes for meat, expanding my palate and knowledge. I borrowed this great recipe for skirt steak from The Pioneer Woman, it’s absolutely delicious.  I wish I had more pictures, but I made this long ago, before the blog even began.  I’ve shared it with so many people, though, that I thought it deserved a bit of attention.  The marinade in this recipe is really versatile and can be used for chicken, fish, shrimp, tofu, even a sauce…

Asian-inspired steak paired with crispy broccoli and brown rice

The recipe…
1/2 cup Soy Sauce
1/2 cup Sherry
1/4 cup Honey
2 Tbsp Sesame Oil
1 1/2 Tbsp Ginger (heaping)
1/4 tsp Red Pepper Flakes
2 Flat Iron/Skirt Steaks (or any steak you like)
Garnish: Scallions and toasted sesame seeds

Combine and whisk soy sauce, sherry, honey, sesame oil, ginger, and red pepper flakes.*  Pour over steaks and marinate for at least 4 hours.  Grill steaks on high heat for 5 minutes on each side for medium-rare steaks.**  Allow to rest for 5 minutes before slicing.

Toast sesame seeds at 350 until slightly browned.  Slice scallions on a sharp bias.  After slicing meat, sprinkle over top of meat.  In my opinion, you can never have too many scallions or sesame seeds.  They add so much flavor and texture.

*Make additional marinade or reserve a portion of the marinade to make a sauce.  Simply put all ingredients into a sauce pan, bring to a boil, and allow to reduce by 1/4- 1/2. Strain out ginger.  Pour over sliced steaks and rice.

**Optional cooking method: preheat oven to 350.  Sear steaks for 2 minutes on each side and then put in oven for 5-10 minutes.  Allow to rest for 5 minutes before slicing.

I served this with roasted broccoli and brown rice.  It was a perfect Saturday night, manly meal!

Chocolate Chip Cookies

I gave up chocolate for Lent.  Always a bad idea.  Last night I dreamed about warm, chocolatey brownies.  I know writing a post about chocolate chip cookies won’t help the cravings, but I can’t help indulging just a little bit!

When I lived in New York, I was shamelessly familiar with the city’s multitude of bakeries.  My favorite chocolate chip cookies were those of Levain Bakery in the Upper West Side and City Bakery in the Flatiron District.  The chocolate chip cookie at Levain Bakery is dense, slightly crisp on the outside with a soft, luscious center.  City’s chocolate chip cookie is buttery and chewy with thick chunks of chocolate in every bite.  I love munching on either one of these cookies while wandering through the streets of the city.

I didn’t grow up in NYC, though.  I grew up in a small town in Mississippi eating my mom’s version of nestle tollhouse cookies.  She always used 1/2 cup butter and 1/2 cup shortening instead of the 2 sticks of butter that the recipe calls for.  I know I am supposed to be Southern, but I can’t bring myself to use shortening.  I’ve created my own version of this cookie, though… it’s gooey, dense, chewy, slightly crispy… best paired with a cold glass of milk!

The recipe…

2 3/4 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 tsp vanilla extract
1/4 tsp almond extract
2 large eggs, room temperature
1 12-oz bag semi-sweet chocolate chips, or chocolate of your choice

Preheat oven to 350F
Sift flour, baking powder, and salt together and set aside.
Beat butter, vanilla extract, and almond extract for 1 min. Add granulated sugar and dark brown sugar and cream until fluffy.  Add in eggs 1 at a time and mix thoroughly.  Mix in flour mixture in 1/2 cup increments until fully combined.  Stir in chocolate chips and chill for 30 minutes.
Scoop onto cookie sheet and bake for 8-10 minutes.