Friday, June 13, 2008

korean salad with grilled steak

Dear Bear,

Hi. How are you?

I hope you are having a nice time at Girls Camp. The girls there are nice. They like to laugh. And talk. A lot. They do fun crafts and activities. I hear the skits are particularly enjoyable. It must be a nice change from the boredom of the woods.

I know you get tired of eating nuts and berries. I'm sure the rabbits taste a little gamey. And that is why I want to share this recipe for Korean Salad with Grilled Steak with you on this Good Food Friday, because everybody deserves to eat good food.

I'm sure if you went down the road just a little bit, you could find a nice cow to add to your dinner. There is nothing quite like a nicely marbled steak. I've heard the Girls Camp chef is a very good cook. Maybe you could give her this nice tasty recipe, along with some fresh steak, and she could whip it up for you. And if you prefer your steak rare, just let her know. I'm sure she'd be accommodating. Give it a try. You might find the new flavors and textures a welcome change from forest fare.

Just, please, don't eat my daughter.


Your Friend,

The Lunch Lady

Korean Salad with Grilled Steak Tastes Better Than People

3 large garlic cloves, crushed with garlic press
½ c reduced sodium soy sauce
1 Tblsp Asian sesame oil
1/4 tsp crushed red pepper
3 Tblsp sugar
4 Tblsp season riced vinegar
2 Tblsp plus 1 Tsp minced, peeled fresh ginger
1 ½ lbs beef skirt steak
1 c long-grain white rice
½ small head Napa cabbage (about 8 oz) thinly sliced (4 c)
1 small cucumber, peeled and cut into matchstick-thin strips
1 medium carrot, peeled and cut into matchstick-thin strips
3 green onions, thinly sliced diagonally
1 Tblsp sesame seeds, toasted

In large self-sealing plastic bag, combine garlic, soy sauce, sesame oil, red pepper, 2 Tblsp sugar, 2 Tblsp seasoned rice vinegar, and 2 Tblsp ginger; add steak, turning to coat well with mixture. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1-2 hours, turning bag occasionally.
About 30 minutes before end of marinating, cook rice as label directs but do not add salt or butter.
In large bowl, toss hot cooked rice with cabbage, cucumber, carrot, half of green onions, 2 Tblsp rice vinegar, 1 Tblsp sugar, and 1 tsp ginger; cover and keep warm.
Remove steak from marinade. Pour marinade into small saucepan; add 1/3 c water. Heat to boiling over medium heat and boil 2 minutes; set aside. Heat grill-pan or cast-iron 12" skillet over medium heat until hot. Add steak and cook 10-13 minutes for medium rare, turning steak once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.
To serve, place rice salad on large platter. Thinly slice steak; fan slices on top of rice salad and drizzle with cooked marinade. Sprinkle with sesame seeds and remaining green onions before serving. Makes 6 main-dish servings.

rare steak
Originally uploaded by justydrink

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