Wednesday, August 19, 2009

Flank Steak

I just finished eating this about 10 minutes ago, and it was unanimously declared delicious. And the bonus is that I don't feel nauseous! (Yet.) If I can keep that up, this recipe is a real winner. I didn't have the presence of mind to take pictures of any of it, but it's so simple that you don't need step-by-step instructions.

Adapted from Martha Stewart's 'Great Food Fast' cookbook
The juice of 4 limes
2 tablespoons soy sauce
2 scallions, thinly sliced
2 tablespoons peeled minced fresh ginger
1 teaspoon red pepper flakes
One and a half pound flank steak
Salt and pepper

In a zip-lock bag, combine all the ingredients and marinate the steak for 30 minutes or more (I did two hours). Remove, let the excess marinade drip off, and season with salt and pepper. Heat a grill to high, and cook 8-10 minutes until it's reached the desired doneness. Let it rest for 5-10 minutes, slice thinly, and dig in!

Serves 4.
Takes about 45 minutes.
Difficulty: 1.

P.S. I'm having varying degrees of success getting my stomach under control. The upside is that I'm ingesting lots more fruit and vegetables. The downside is that I've dreamed of nothing but cheese for the last 3 nights running. Anyone know any vegans or similar who know of a really good non-dairy cheese substitute? Something that tastes and acts like actual cheese? I'm desperate.


Angie said...

There are a zillion vegan cheese subs out there. Some are commercially available (like Chreese sauces, Teese, Follow Your Heart, etc); and then there are those that you can put your crafty cooking skills to work making.

Check out,, and

My personal fav cheese subs are the ones made with cashews. They don't melt but they're yums.

Angie said...

Oh! and is a good resource too.

Angie said...

...and if you want to get really hippie-granola with it, here's a post from a raw blogger talking about using nuts and seeds to make creamy "cheese" and sauces:

ok... done filling up your blog with comments (today anyway).