Sunday supper & more

Flavorful flank steak goes a long way

Flank steak with snow peas (Food styling/Lisa Falso; Erik Jacobs for The Boston Globe)
Start with Flank steak with snow peas
Asian noodle soup (Food styling/Lisa Falso; Erik Jacobs for The Boston Globe)
End with Asian noodle soup
By Keri Fisher
Globe Correspondent / January 20, 2010

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By January, I crave a simple grilled steak rather than more braised meat. The tender cuts in their aromatic liquid are delicious, but nothing compares to a juicy piece of beef with caramelized edges. But the grill is buried under a foot of snow. So I turn on the broiler and reach for some flank steak. This thin, slightly tough meat is a fairly inexpensive cut that’s full of flavor. It’s great with a simple marinade and broiled to medium rare. Flank’s wide grain means it’s best cooked quickly and sliced thinly against the grain.

Marinate the meat briefly in soy sauce and brown sugar before it goes under the broiler. Top it with a quick snow-pea and red pepper stir-fry. Save some of the meat and stir-fry garnish for tomorrow’s noodle soup.

For the soup, rice or wheat noodles form the base. The stir-fried vegetables go on top, then strips of steak, and finally hot chicken stock simmered briefly with chili, soy sauce, and fresh ginger. You get your warm-weather steak fix in a bowl hearty enough to ward off Jack Frost.