Ginger-Sesame Asian Steak (and little ascent preview)

To round out my posts this week, here is the main entree to go with the Asian Slaw and Rhubarb Strawberry Cobbler.

This dish is really good and really easy.  It also makes for great leftovers, so make enough for tomorrow too.

I have two recommendations: marinate for as long as you can and watch how long you grill the meat.  For these thin slices of meat, cooking takes virtually no time at all.  Err on the side of caution:  grill for less time.  You can always put it back on the heat for more.

Ingredients:

1/2 cup soy sauce

1/2 cup sherry

1/4 cup honey

2 tbsp sesame oil

2 tbsp minced ginger

2 tbsp or 3 large cloves of minced garlic

1 tsp of crushed red pepper flakes

2-4 thinly sliced steaks (flat iron, skirt, ribeye)

Garnish – 2 tbsp roasted sesame seeds and 4 stalks of green onions, slivered

Directions:

1.  Combine soy sauce, sherry, honet, sesame oil, garlic, ginger, red pepper flakes, and steak. Mix thoroughly.

2.  Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 2-24 hours.

3.  Heat grill on high.

4.  For medium rare – cook steaks 30-45 seconds per side depending on how thin the slices are.

5.  Allow steaks to rest 5 minutes.  Slice into strips.

6.  Garnish with roasted sesame seeks and green onions and serve!

I bet you’re wondering when I’m going to talk about the Mt. Evans Ascent.  It’s coming.  I’m waiting on some copyright permissions so I can do it up right.  In the meantime, note that I did reach the summit.  Here is a photo preview of the 14.5 mile “hill”: