Back in the Saddle Again

The transition to Florida was disrupting. I apologize.  Schedules change, activities are different.   If it makes you feel any better or jealous, we have been dining on stone carbs, ahi tuna, yellowtail snapper, scallops and shrimp. Yesterday we bought 5 pounds of shrimp right off the boat. Yummmm.  As the title goes, everyday is a banquet. We have also have had our fair share of easy and comfort food. Last night was chicken noodle soup made with mirepoux and leftover broasted chicken.  I guess it's your definition of gourmet. Tonight, I'm thinking steak or beef, brown gravy, corn, mashed potato's. I'm ashamed. 

A friend has shared this recipe, which we have had. It is wonderful, light and easy. If I can get flank steak at the grocery today, this will probably suffice for the later.

Next edition might be Chef Pete' with a new recipe.

Korean-Style Grilled Flank Steak

Serves4

Active time:25 min Start to finish:45 min

Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 lb flank steak
2 scallions, finely chopped
2 tablespoons toasted sesame seeds

Accompaniments:white rice; soft leaf lettuce

Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat.
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.

Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds