Monday, April 16, 2012
I was away for Easter break (here is something neat I saw at the Portland Museum of Art: A dress made out of mussel shells), and when I returned it felt like summer in Sag Harbor. I was sure I would find an open farm stand with fresh produce somewhere in the neighborhood, but I had to drive to Dave Falkowski's cart on Butter Lane in Bridgehampton to get something for dinner. The salad was gone, but there was a single bunch of beautiful leeks sitting in a basket. I brought them home, grilled them, chopped them, and scattered them over some teriyaki flank steak skewers. Here is the recipe:
Grilled Teriyaki Flank Steak Skewers with Grilled Leeks
1/4 cup soy sauce
1/4 cup rice wine
2 tablespoons sugar
3 garlic cloves, finely chopped
1 1/2 teaspoons ground black pepper
1 1/4 pounds flank steak, cut across grain into 1/4-inch thick strips
1 tablespoon vegetable oil plus more for the grill
4 leeks, trimmed and washed
1 tablespoon toasted sesame seeds
1. Combine soy sauce, rice wine, and sugar in a small pan and cook over medium heat, stirring, to dissolve sugar. Bring to a simmer, cook for 2 minutes, and pour into a glass measuring cup to cool.
2. Combine teriyaki sauce, garlic, and pepper in a large zipper-lock bag. Add flank steak strips, seal, and turn several times to coat meat with marinade ingredients. Let stand 15 minutes.
3. Heat gas grill to high. Clean grids and brush with vegetable oil. Brush leeks with 1 tablespoon vegetable oil.
4. Thread meat onto thin metal skewers. Grill meat and leeks, turning once, until leeks are lightly charred and softened and steak is cooked to desired doneness (about 6 minutes total). Transfer skewers to a serving platter, sprinkle with scallions and sesame seeds, and serve.