Steak + Broccoli Stir Fry

Skirt steak might be my favorite kind of steak.  It has a great beefy flavor and not so much connective tissue that it get tough from high heat stir frying. When it comes to stir fries, a wok is great but I don't have one so I like to use a large iron skillet.  

A high heat, neutrally flavored oil is another thing you're going to need.  Grape seed oil is my favorite but canola, peanut, soy or corn are other options.  To keep things light, I like to keep it in a spritz bottle.  This way a couple squirts easily coat the pan.  I like this bottle from amazon.

serves 4.

Steak + Broccoli Stir Fry

2 tablespoons oyster sauce

1/4 cup reduced sodium tamari soy sauce

1/4 cup water

3 tablespoons rice vinegar

1 teaspoon sesame oil

grape seed oil, as needed

1 lb broccoli, peeled, sliced

1 lb skirt steak, bite sized pieces

3 cloves garlic, minced

1" ginger, peeled, minced

4 scallions, whites only, minced

2 carrots, peeled, thinly sliced

1 jalapeno, stems + seeds removed, minced

Whisk together oyster sauce, soy sauce, water, rice vinegar and sesame oil.  Set aside. 

In a large cast iron skillet, heat a small splash of grape seed oil over medium high heat and brown broccoli, about 4 minutes.  Cover and cook until al dente, about 2 minutes. Set aside. 

Oil pan, as needed.  Add steak to pan.  Cook until pieces are well browned on all sides.  Set aside with broccoli.    

Oil pan.  Saute garlic, scallions, ginger, carrots and chiles until carrots are softened, about 3 minutes.  Add broccoli, steak and reserved sauce.  Cook, stirring until sauce has thickened and coats beef and veggies. Serve hot with rice. 

Steak Sandwich

This is a great quick dinner.  Takes about 30 minutes to whip up.  I picked up the steak already shaved from Trader Joe's but you can ask your butcher to give you a 50:50 mix of rib and round. Serves 4.

Steak Sandwiches

dash grape seed oil

1/2 tablespoon butter

1 small yellow onion, thinly sliced

1 green bell pepper, stemmed, seeded, very thinly sliced

s + p

1 lb shaved steak

1/4 teaspoon dried rosemary 

1/4 teaspoon dried thyme

 1 teaspoon Worcestershire sauce

sliced or grated cheese

mustard of choice

4 buns

Heat a large cast iron skillet over medium heat.  Warm oil and melt butter.  Add onions and peppers.  Cook, stirring frequently, until soft and a bit caramelized.  Transfer to bowl and set aside.

Turn heat up to medium high.  Add steak to pan, season with salt, pepper, rosemary and thyme. Give it a good sear before stirring or flipping.  Once cooked to your liking, stir in onions, peppers and Worcestershire sauce.  Assemble 4 sandwiches.  Wrap in foil and warm in 350 degree oven for 10 minutes.      

 

Skirt Steak Noodle Bowl

I love anything "_____ bowl."  Noodle bowl, burrito bowl, rice bowl, stir fry bowl.  As someone who prefers all her food touches, it's delightful to enjoy all the components of a dish cozy in a bowl.  This one started with a strong steak craving.  Skirt steak, along with flank, is great when marinated.  This is a scallion ginger marinade and the steak really soaks it up.  

If you have one of those fancy spiral vegetable cutters this is a great time to use it on the carrots and beets.  

Makes 4 servings. 

Steak Noodle Bowl

for the marinade:

 juice of 1 lime

1 inch ginger, chopped

1 clove garlic, smashed

1/4 teaspoon red chile flakes

1 bunch scallions, whites and greens diced +  divided

3 tablespoons rice vinegar

3 tablespoons tamari or soy sauce

s + p

1 lb skirt steak

for the bowl:

8 oz soda or lo mein noodles

1 bunch spinach leaves

3 red beets, peeled, cut into matchsticks

2 carrots, peeled, cut into matchsticks

cilantro leaves, for garnish

scallion greens, for garnish

for vinaigrette:

juice of 2 limes

2 teaspoons rice vinegar

1 teaspoon grated ginger 

1 teaspoon chile flakes

2 tablespoons olive oil

2 teaspoons tamari or soy sauce

pinches of salt

Let's get that steak marinating.  Combine lime juice, ginger, garlic, chile flakes, scallion whites, rice vinegar, soy, salt and pepper.  Place in bowl or large zip lock bag.  Add steak, turning to coat.  Cover or seal.  Place in fridge, flipping occasionally so all sides of steak get marinated.  Let marinate 1 hour or more. 

Remove steak from marinade.  Discard marinade.  Brush off any bits of chopped ginger, scallion, whatever and slice against the grain.  Cook in lightly oiled skillet over high heat to desired doneness.  (I like it very well done and with a char.)  Remove from pan and transfer to paper towel. 

Cook noodles, following package directions.  Rinse and drain. (Can be tossed very lightly with oil to prevent sticking.)

Make the vinaigrette.  Combine lime juice, rice vinegar, ginger, chile flakes, olive oil and soy sauce.  Add pinches of salt to balance acidity.  

Build noodle bowls with noodles, carrots, beets, spinach and steak. Drizzle with vinaigrette.  Garnish with cilantro and scallion greens. 

 

Thai Flank Steak

Flank-1.jpg

I was craving a Thai style marinated steak last week.  I like it best with flank steak but a skirt steak would be great too.  I prepared this with a side of steamed veggies but it would also be great main component in a salad, bahn mi or asian style tacos.     

serves 4. 

Thai Steak Marinade

1 flank steak, 1.5 - 2 lbs

juice of 2 limes

4 inches of lemon grass, smashed, coarsely chopped

1/2 teaspoon red chile flakes

2 tablespoons tamari (for gluten free) or soy sauce

1 tablespoon brown sugar

1 tablespoon fresh ginger, grated

1 tablespoon fresh cilantro, coarsely chopped

s + p

Give the steak a few pokes with a knife tip.  Combine all remaining ingredients together, in a large ziplock freezer bag.  Place steak in bag and seal.   Let marinate in the fridge for at least 30 minutes.    

Remove steak from bag and discard marinade.   With high heat cook steak to desired temperature.  I suggest grilling but a lightly oiled cast iron skillet or grill pan are perfectly fine.  

To test the steaks doneness, give it a poke.  If it's squishy, it's on the rare side and if it's firm, its medium well to well done.    

Let steak rest a few minutes and slice thinly and against the grain.