C’s been watching The Chew lately.
It’s been giving him ideas.
Yesterday I came home to a random recipe he’d printed out after watching the show. It was laying across my computer. So subtle.
It was for Michael Symon’s Grilled Korean Style Skirt Steak. “Okay,” I said. “We have most of the ingredients – well, except the meat.”
So then we went grocery shopping.
The very nice butcher explained to me that the Strip Steak is actually a cut of meat that’s from the hindquarters of the cow, so that’s a no-go in the Kosher world. I asked for an alternative and he suggested a 2nd cut Brisket that we cut into slices ourselves. I’ve since done some research (on THIS website) and discovered that a Skirt Steak can be kosher. I guess the grocery store was just out of it yesterday. *shrugging shoulders*
I served it over Coconut Milk Rice and a side of homemade sweet and sour pickles… which we didn’t end up eating after all.
Oh, and after a little conversation with my best friend Google about how to figure out points for marinade, I calculated this to be 8 points+ for 2 large slices of beef (about 1/4 lb. raw) and 4 points+ for 1 cup of the rice.
I splurged and enjoyed a Hard Cider with this meal. C had a beer.
Michael Symon’s Grilled Korean Style Strip Steak adapted from Michael Symon
3 Tablespoons Fresh Ginger, finely grated
3 tablespoons Brown Sugar
1/3 cup Soy Sauce
1 tablespoon minced Garlic
1 tablespoon Sesame Oil **I used 1 teaspoon as I find it overpowering.
2 teaspoons Sriracha (plus more for serving) **I used 1 teaspoon. I’m a wuss.
1/4 cup Olive Oil
4 1/3-inch thick slices Strip Steak **I took an almost 3 lb. 2nd cut Brisket and sliced it into 1/3″ thick slices, then divided that into 3 piles. I used 1 pile for tonight, figuring this was about a pound of meat.
1- Combine the first 7 ingredients in a bowl and whisk to combine. Add the beef and cover with plastic wrap. Let marinate for minimum a few minutes or up to one hour.
2- Preheat the grill over medium-high heat. Remove the meat from the marinade and discard the marinade. Drizzle with olive oil. Place on the grill and cook 1 to 2 minutes per side. Remove from the grill.
3- Serve the strip steaks with lime wedges, cilantro and sriracha. **Or not. Just serve with rice. *grin*
Coconut Milk Rice by Me
1 cup Basmati Rice
3/4 can of Coconut Milk, Lite *I used Trader Joe’s.
1- Rinse your rice well and drain.
2- NOTE: I use a rice cooker. Feel free to cook your rice however you feel! So I dumped my rice into my cooker and added in my coconut milk. I added in enough water to cover the rice by an inch.
3- Turn rice cooker on and walk away.
4- Don’t worry about the popcorn smell. That’s the coconut cooking. Enjoy!
End Result: This was super easy – once you’re done grating the ginger, that is. THAT took longer than even slicing up all the meat! It really added a nice flavor to the meat, so I think the effort was worth it in the end.
This was a good meal and I think we’ll put it into rotation.