As I typed that title, I am not sure if I like it. It is fairly accurate to what this dish is, but something about it seems off. However, I cannot come up with anything better, so it is staying haha. This is a meal that I made on a whim and had no idea how it would turn out. I figured wrapping vegetables in meat can’t be bad, so I went for it and made a teriyaki sauce to go with it. Turns out it was pretty tasty, but I didn’t count for logistics and how to eat it, as it kind of fell apart as I cut into it. Still tasted good though!
- Flank steak, pounded thin and cut into large strips
- Salt and pepper
- Carrots, peeled and cut into sticks
- Green onions
- 1/2 yellow onion, sliced
- 1/2 cup Soy sauce
- 2 tbsp honey
- 2 tsp ground ginger
- 3 tbsp rice vinegar
- 2 tsp sesame oil
- Salt and pepper the steak to taste
- Blanch the carrots and asparagus in boiling water (~1-2 minutes)
- Roll a carrot stick, asparagus stalk, and green onion in a flank steak strip and close with a toothpick
- Do this with remaining steak strips and vegetables
- On a grill pan (or grill, or large frying pan), cook the steak rolls (~2 min each side)
- Let the steak rolls rest and grill onions
- For the teriyaki sauce, in a small sauce pan, combine the soy sauce, honey, ginger, vinegar, and sesame oil on medium heat
- Once combined and simmering, add mix of cornstarch and water to desired thickness
- Brush the teriyaki sauce over the steak rolls and serve (I served over sautéed kale)
So tonight we had a friend over and I decided to grill a skirt steak (or 2). I topped it with a chimichurri sauce and paired it with broccolini and fried potatoes. Being an apartment with no balcony, I only have an electric grill that I use indoors. I still get a char on the meat, but not as good of a one as if I had a real grill, which I had to dump when I moved here 😦
- Skirt Steak (I used about 3lbs, cut into smaller sections to fit on my grill)
- 5 cloves garlic
- 1 cup of Teriyaki Marinade (Bought from local market)
- 1/2 cup of soy sauce
- Salt and pepper
Generously salt and pepper the steak. Then marinate in the garlic, teriyaki sauce, and soy sauce for about an hour. Grill to desired temperature.
Chimichurri Sauce (recipe from here)
1 cup parsley
- 4 cloves of garlic
- 2 tbsps oregano
- 1/2 cup olive oil
- 2 tbsp wine vingear
- 1 tsp sea salt (I used kosher b/c thats all I have)
- 1/4 tsp black pepper (I added a little more)
- 1/4 tsp red pepper flakes (I used less since the people I ate with don’t do spicy well)
Pulse the parsley in food processor. Then add the garlic and oregano and pulse some more. Transfer this to a small bowl and stir in the rest of the ingredients. This ended up making a lot more sauce than I needed and I probably could have done with 1/2 of everything, but alas I will have to remember that for next time.
That completed the steak. For the potatoes, I just pan fried them with red and yellow bell peppers and onions, and seasoned with salt and pepper. The potatoes were good and the peppers added a nice splash of color. Overall, I think the meal turned out pretty well and it was a hearty one at that. But of course we saved just enough room for dessert to finish the meal.
So this week I decided to bake some chicken thighs. When I bake chicken, I like to use bone-in and with the skin still on for the added flavor.
Marinade (all measurements approximated because I guessed)
- 2 cups soy sauce
- 4 tbsp rice vinegar
- 1/4 cup sugar
- 1 tbsp sesame oil
- 3 cloves of minced garlic
- dash of minced ginger
After mixing the marinade, add the chicken thighs and some green onions, making sure to coat the chicken. Let the marinade and chicken rest for ~1 hour. After, place the chicken in a baking pan with the skin side up. Pour the rest of the marinade over the chicken and bake at 350 degrees for ~1 hour. Serve with rice or whatever you want to do with it, but enjoy!