One thing that I’ve learned while cooking with meat is that I have no idea which direction to cut it. All these recipes tell you to cut against or with the grain is gibberish to me. So, I kind of just cut wherever I feel like it. It’s probably not the best thing to do, but it’s the only thing I know how to do. I’m pretty sure that also plays a big part into if you have tender or chewy meat. It’s about 50/50 for me.
Either way, my DF will happily eat it since he’s just glad that I made dinner. Does that make me a bad fiancé? Maybe I should take some cooking classes and learn a little more since cooking is still so foreign to me. I’d be more than happy to do that sometime.. I just have to find a way to fit that into my schedule.
Grill pans are the best. They give you the impression of having a little barbecue inside of your 550 square feet apartment. I got ours from my grandma, but you can easily get one online. They’re a great investment to have in your kitchen.
I’m blogging on a three hour sit in Las Vegas right now, but I’m just happy to be up and moving. After yesterday’s incident at LAX, it really puts life into perspective. I was supposed to be flying into LAX after the shooting, but all my flights into and out of LAX were cancelled yesterday. Three of my family members were at LAX the day before. I can’t even imagine if one of us were there when it happened.
In case you have no idea what I’m talking about, you can read about the LAX incident here. My heart goes out to all those involved and those who knew the TSA agent.
Recipe from Food & Wine
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 2 large garlic cloves, very finely chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
Directions
- In a large, shallow dish, whisk together the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper until sugar is dissolved.
- Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate overnight.
- Light a grill or heat a griddle. Cook the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side.
I love korean food. I will definitley try this !