is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
soba, or Japanese buckwheat noodles, pair beautifully
with slivers of beef, rounds of green onion,
and a hint of orange. If you can't find soba,
purchase any thin wheat-based noodle. This salad
is best served at room temperature ".
an 8-quart stockpot three-quarters full of water,
cover, and bring to a boil. In a large bowl,
combine the soy sauce, vinegar, sesame oil,
sugar, and orange zest. Stir to combine and
dissolve the sugar, then set aside.
the salt to the boiling water and cook the noodles
until cooked through but still slightly chewy,
6 to 7 minutes. They shouldn't be mushy, but
if they have a crunchy, raw center, cook for
1 to 2 minutes longer, and taste again.
off about 1 quart of the pasta water, then add
about 1 quart of ice-cold water to the pot,
stir the noodles, then immediately drain the
noodles thoroughly in a colander. Add the noodles
to the soy dressing and toss well. Add the green
onions, carrots, and flank steak. Toss to combine.
Taste and adjust the seasoning. Serve immediately.
the flank steaks in a large, heavy-duty lock-top
Combine the marinade ingredients in a 2-cup
glass measure. Pour out and reserve 1/2 cup
of the marinade. Pour the marinade over the
flank steaks and seal the bag, pressing out
any air (this allows the marinade to fully coat
the meat). Set aside at room temperature for
1 hour, or refrigerate for up to 2 hours. Turn
the bag over every 15 minutes or so, to fully
distribute the marinade.
20 minutes before serving, preheat the broiler.
Remove the flank steaks from the marinade and
place them side by side on a broiler pan. Broil
the steaks 2 to 3 inches from the heating element
for 6 minutes on the first side, then turn,
brush with the reserved marinade, and broil
6 minutes longer, or until an instant-read thermometer
registers 125ºF. (This timing is for medium
rare; add a minute to each side if you want
the meat more well done.)
aside one of the flank steaks to cool. Transfer
the other flank steak to a carving board. Let
rest for 3 minutes, then slice across the grain
into 1/4-inch-thick slices. Serve immediately.
Cut the reserved steak in half, wrap separately,
and refrigerate for up to 5 days.
If you love to grill, by all means fire up your
grill and cook the flank steaks over hot coals.
Grill on one side for 5 minutes, then turn and
cook for about 4 minutes on the second side,
or until an instant-read thermometer registers