This simple recipe comes to us courtesy of Mark Bittman, cookbook author and food columnist for The New York Times. This recipe exemplifies the minimalist style he’s become famous for--with its simple ingredients belying it’s fabulous flavor.
Ingredients 1 1/2 pounds flank steak or boneless top blade, skirt, sirloin or rib-eye, 3/4 inch thick
1 1/2 tablespoons butter
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
Instructions 1. Preheat a large, heavy skillet over medium-high heat. Add steak and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and place steaks on a plate.2. When the skillet has cooled slightly, place it over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and stir to blend. Return the steaks to the skillet, along with any of their accumulated juices. Cook the steaks for a total of about 4 minutes, turning three or four times. (If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like, and serve, with the pan juices spooned over.
Notes Yield: 4 servings