Great video for you kitchen newbies. I eat a salad a day, and almost always mix my own vinaigrette.

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Tags: cooking, recipe, salad

When I was a kid, I used to pop open the container in the fridge where my mom had some flank steak marinating. the smell of garlic and ginger and soy sauce would make my mouth water. I love to make this flank steak recipe at some point in the week not only because it is very tasty, but flank steak is one of the leanest cuts of beef you can buy. I usually get about one and half pounds, grill it up, and eat the left overs throughout my week. This goes great with a flat leaf parsley salad, the only salad I know that can live un-wilted in the refrigerator for days

What you will need:

2-4 tablespoons ginger (i use at least 4 as I *love* ginger)
2 tablespoons minced garlic
2 tablespoons red chili flakes
juice from one lemon or lime
1 tablespoon brown sugar
5 tablespoons soy sauce (i use low sodium) or tamari
.25 cup rice wine vinegar
1 tablespoon sesame seed oil
1-1.5 lb. flank steak

for a little variation, you can use my mother’s recipe:

.5 cup olive oil
.5 tamari
.25 cup red wine vinegar
2 tbsp brown sugar
2 tbsp dried oregano
5 cloves garlic
2 tbsp onion
4 tbsp fresh ginger
tablespoon paprika

Mix all ingredients in a zip-loc bag, shake, refrigerate for a couple hours. Grill for about 10-14 minutes turning once. This is one steak that should be served medium rare, or ‘pink in the middle’.

Important: Flank steak should be served sliced against the grain. My father was a butcher and my mom a master chef, this is one dish I know.

Tags: beef, flank steak, meat, recipe, salad