This dish *started* as a riff on a Mediterranean steak bowl … and then my local grocery had nice peaches. So we went a different way. FYI, hummus pairs quite well with peaches.
Peachy Keen Steak Bowl
1kg. flank steak or something similar
1/4 cup Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
Liberal cracked black pepper.
First, combine all steak ingredients in a bag or vessel of some sort and marinate at least an hour and up to over night. When it’s time to cook, remove the steak to a prepared baking sheet. Toss the marinade.
1 pint cherry tomatoes
1/2 red onion, fairly thinly sliced
1-2 peaches, sliced into quarters or eighths
1 small cucumber, chopped
Splash rice vinegar
Salt & pepper
Juice of 1/2 a lemon (I halved and roasted mine along with the veggies)
Set your oven to broil. Add the cherry tomatoes, halved lemons, peach wedges and onion slices to the prepared sheet with the steak.
Pop into the oven for 4 minutes, flip the steak, and back into the oven for 2 more for rare (if your steak is thin); more for not-rare. When the steak is cooked to your liking, remove and let sit 4 – 10 minutes to rest. Slice thinly against the grain with rested.
While the steak and veggies are broiling, make the dressing.
When the tomatoes are blistered and the peaches have some color, add to a large bowl with the cucumber (chopped). Add the rest of the ingredients, toss, and taste for salt and acid.
1/2 cup yogurt (I was lucky enough to find plain soy yogurt this week)
1 Tbsp. neutral oil
The other half lemons’ juice
1 clove garlic, grated
1 tsp. dried oregano
1 tsp. dried dill
1/2 tsp. salt
A little black pepper
Stir all dressing ingredients to combine. Taste for salt and add more if necessary.
Microgreens (optional, I used radish)
Toasted pepitas (Optional)
Chives or green onions (would also be lovely)
To assemble the bowl, lay a Tablespoon or a few of hummus down. Top with greens if you’re using and some salad. Lay the steak on top, top with dressing, and sprinkle with the optional garnishes. Hit with a few grinds pepper & an extra sprinkle salt.
Sorry I’ve been AWOL from recipe posting lately – I’ve put my pantry cleanse on hold (or actually have restocked it even fuller in recent weeks), and have been making nothing terribly new or inspiring. Tasty things from staples, but not exactly balanced Internet-friendly dishes.
When it was in theaters, DH and I saw Parasite – which was fantastic – and were just as curious as to what the mixed ramen noodle dish with steak was. We heard it was delicious, and were having friends over for game night – so we decided to make a whole Korean-themed meal.
For sides, we had 4 banchan (vegetable side dishes): spicy cucumbers, sauteed spinach, lightly blanched and seasoned bean sprouts and kimchi. This dish was our main, and the recipe is only slightly augmented from the official recipe(s) listed here. When I made this a second time for just the two of us, I couldn’t help but add a little seasoning to the steak and some green veg.
While the water is working, add the neutral oil to a pan over medium-high heat. Add the steak bits, hit with salt, pepper & garlic powder and sautee until your desired doneness is reached.
While the steak and water are working, thinly slice your green onions.
About halfway through cooking, add the sliced green onions and hit a second time with seasoning.
Add the butter and toss until melted. Set aside.
Add the noodles and dehydrated veggies from both packages to the boiling water.
Boil 4:30, adding the frozen spinach in the last minute or so.
Strain, keeping enough water so the mixture is nice and wet still – not swimming, but not dry. The directions say to keep 150ml, but my American non-metric self had no idea what this looked like with noodles so I guessed.
Turn off the heat and add the strained noodles back to the pot. Add the seasoning packet from the green package (the green packet that looks like beef bouillon). Add the oil from the green package and half the spicy looking seasoning (all if you like spicy) from the red package. Stir to combine.
Divide between 2 bowls (can easily stretch to 3 or even 4 if you serve with banchan), and top with steak.
This is a great sauce. Creamy, fatty, spicy, smoky and delicious. Plus: it’s paleo (and vegan)!
Gluten-free, paleo, Whole30
Flank Steak with Paleo Chipotle Crema
1-2 lbs. flank steak
1 c. water
1/2 c. raw cashews
1 chipotle + adobo sauce
2 Tbsp. tomato paste
Juice of half a lemon
1 Tbsp. garlic powder
1 tsp. white miso (optional)
1/4 c. avocado oil
First, prep your cashews. Boil the water (I nuked for 2 minutes) and add the cashews. Let soak anywhere from 30 minutes to 8 hours.
When your cashews have soaked and it’s time to make dinner, start with the steak. Sprinkle with Kosher salt and black pepper and lay on a prepped cookie sheet. Broil on High for 3-4 minutes or until desired doneness is reached. Pull and let rest 5 minutes before slicing and serving.
To make the sauce: Blend the cashews (reserve the water), chipotle, tomato paste, lemon juice, 2 big pinches Kosher salt, garlic powder, white miso if you want. Drizzle in about a quarter cup of the cashew water to get things moving – and then about a quarter of a cup of oil if your desired consistency is not reached. I started off blending in the food processor, wasn’t getting the creaminess I wanted, and moved on to the Vitamix for a smoother puree.