Our "Romantic (with the kids in tow) Dinner" Menu
Asian Flavored Flank Steak
Sweet Potato
Sesame Jasmine Rice Timbale
Giant (and Mini) Vanilla Cupcakes
I marinaded the flank steak for two days and it was delicious! Don't overcook the steak though - it can be tough, if done so. I love this combination with the slight hint of sesame oil infused into the sticky rice.
Asian Flavored Flank Steak
2 lbs. flank steak, scored on the back and front
3 scallions, washed and cut in half
3 garlic gloves, peeled
2/3 cup Soy Sauce
1/4 cup light brown sugar
2 Tablespoons Dijon Mustard
1/2 cup fresh cilantro, washed and drained
Combine last 6 ingredients in a food processor and pour over the steak. Cover and refrigerate at least overnight - but up to 72 hours.
Set oven on broil and broil meat for 7 minutes on the first side and 4 minutes on the second. Be sure to allow it to rest for about 5 minutes before carving. Slice thin and serve with extra juice that pools.
Sesame-Jasmine Rice Timbale
1 cup jasmine rice
2 cups water
1 teaspoon dark sesame oil
1 tablespoon each, white and black sesame seeds
1 large scallion, sliced - green parts only
2 tablespoons butter, divided
1 1/2 tablespoons Olive oil
4 Half-cup ceramic ramekins
In a large pot, bring 2 cups of water to a boil and add rice, 1 tablespoon of butter and sesame oil, mix well. Cover and simmer for about 15-20 minutes. Uncover and fluff rice - add the seeds and the scallion and remaining tablespoon of butter and mix well. Cover again, turn off heat, and allow rice to settle for 3-5 minutes.
Meanwhile, grease each of four ramekins with olive oil. Spoon - and pack - rice into the ramekins (fill completely). Turn ramekins over onto the plates and allow them to sit for 30 seconds before removing the bowl.
