So Jeff and I both LOVE to cook but in the summertime we’re just not as motivated to make the effort – we’d rather be enjoying the weather! But now that the seasons are changing and our schedule is a bit more regular we’re getting back in the swing of things. We find it’s a great way to connect at the end of the day and we try not to take ourselves too seriously (in general) and don’t get too worried if the recipe doesn’t turn out, we don’t have one of the ingredients, it gets burned, etc. The idea is to enjoy the time with the person and hopefully create something yummy and nutritious.
I get recipes from Cooking Light, Real Simple, and Everyday Food. Since I have so many stacked up that we haven’t tried I cut myself off and didn’t renew my subscription to Everyday Food even though I find a ton that I love in there:)
This week we’ve had four nights of new recipes- two were duds but two were delicious so I’m going to start a new blogging habit and blog recipes that are tried and true in our book. We don’t play by the rules and follow the recipes to the T so I’m going to document the way we made it….
A few notations:
C or c = Cup
T = Tablespoon
t = teaspoon
Steak with Peanut Sauce and Broccoli (Everyday Food)
2 garlic cloves
1 piece fresh ginger (1 inch long)
1/2 c. smooth peanut butter
1/4 c. + 1 T soy sauce
1/4 c. + 1 T rice vinegar
1 T light brown sugar
1/4 t. red pepper flakes
1 1/2 lbs. flank steak
2 heads broccoli
2 T vegetable oil
To marinade steak: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 c. soy sauce, 1/4 c. vinegar, sugar, red pepper flakes, and 2T water. Blend until smooth. Place steak in tupperware and cover with all but 1/2 c. sauce. Reserve 1/2 c. sauce in separate container.
Heat broiler with rack set 4 inches from heat. Lift steak from marinade and place on a broiler proof baking sheet. Broil until medium rare, 8-10 minutes. Transfer to a large plate, and cover loosely with aluminum foil, let rest 5-10 minutes.
While steak is broiling, thinly slice scallions, keeping white and greens separate. In a large skillet, heat oil over medium heat. Add broccoli, scallion whites, and 1/4 c. water; season with salt. Cover skillet and cook, tossing occasionally, until broccoli is just tender, 8-10 minutes. Uncover; add remaining 1 T soy sauce and 1 T vinegar. Cook, tossing, until liquid is evaporated, 1 to 2 minutes. Mix in scallion greens.
Thinly slice steak across the grain; serve with broccoli and reserved peanut sauce.