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.
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
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”:
I need to start this post by talking about quinoa preparation. Right after I cooked this dish, my mom asked if I rinsed my quinoa. Um, no. I didn’t. She says that all of her recipes and containers of quinoa say that your should rinse your quinoa prior to cooking. News to me. But, as it turns out, she is half right. In short, the initial reason for rinsing quinoa has gone out the window due to its increasing popularity and main stream sales. In other words, the folks that put the quinoa on your shelves are rinsing it for you! How nice. Of course, I bought my quinoa from the Whole
Paycheck Foods bulk bins ($2.99 on sale – holla!). It said nothing about whether or not the quinoa was pre-rinsed.
I found a great explanation about the rinsing situation at www.incaorganics.com. This is what they say:
All quinoa has a bitter-tasting coating on each seed that protects it from being eaten by birds in the field. This is called saponin and must be removed before it is cooked and eaten. When quinoa was first imported to this country from South America in the 1980′s, the saponin was not cleaned off well and it was important to wash it before cooking. Today the cleaning is more thorough either by polishing or pre-washing so that the consumer does not have to do it although many people wash it just to be sure.
There you have it.
I adapted this recipe from Self’s recipe found here. In the pictures posted, the recipe was doubled. And … This dish is gluten-free.
- 1 cup of cooked quinoa
- 2/3 cup shelled and cooked edamame
- 1/2 cup of chopped cucumber
- 2 tsp of sesame oil
- 1 tsp of rice wine vinegar
- 1 tsp of low sodium soy sauce (gluten-free)
- 1/2 tsp of fresh grated ginger
- 1/4 tsp of garlic salt
1. Rinse your quinoa
2. Combine the quinoa, cucumber, and edamame
3. In a separate bowl, whisk together sesame oil, vinegar, soy sauce, ginger, and garlic salt
4. toss the quinoa mixture with the dressing and serve!