Ginger Buttered Tomatoes & Pounded Sesame Flank Steak
Ginger Buttered Tomatoes & Pounded Sesame Flank Steak
2 lbs. flank steak
1/4 cup soy sauce (or wheat-free tamari)
1 Tbs. freshly grated ginger
1 Tbs. sesame oil
2 lbs. fresh tomatoes, chopped into quarters
2 Tbs. freshly grated ginger
1 bunch of scallions, trimmed and chopped, whites separated from the greens
4 Tbs. butter
1 Tbs. soy sauce
1 Tbs. sesame oil
2 cups cooked udon noodles
Wash and dry the steak.
Using the flat end of a meat mallet, pound the steak flat between two pieces of parchment.
(It’s already pretty flat, just thin it out and tenderize it evenly).
Transfer to a shallow baking sheet and marinate in the soy sauce, ginger, and oil for 20-30 minutes.
Meanwhile, melt the butter and add the tomatoes, ginger, and white ends of the scallions to a large pan.
Cook until the tomatoes begin to break down and reduce by about 50 percent.
Add the soy sauce and sesame oil.
Grill the steak over high heat – about 5 minutes each side.
Allow the meat to rest for 5 minutes. Thinly slice against the grain.
Serve meat over the cooked noodles and topped with the sauce and green ends of the onions.
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