Although cliché at times, “good things come to those who wait” is absolutely true for this dish. A good steak always takes time, and this recipe for grilled flank steak is no different. Feel free to use your own preferred herbs and wine, though stick to red wines, which better compliment beef compared to the sweetness of white wine. Cook up your favorite vegetable for a side dish and enjoy.
Many years in the past, the Indians have discovered a way of cooking salmon. While cooking it on a damp cedar plank, they found out that the flavor of the fish was enhanced.
This special taste associated with cooking on a cedar plank has innovated different chefs on creating new styles of using this material for food other than salmon.
This post (and recipe) is dedicated to the life and memory of a good friend of mine, Tomoaki Sawada, a.k.a. Sawada-san. I had been working with him for several years, and met him multiple times here and in Japan. Every time, he had been so good to me. He liked good food, and he liked to drink, Sake, and Shoju. I made that recipe today, but was not planning to post for a while, but this is only fitting that I post today.
I first had Yakitori – literally translates to grilled chicken – in the smallest place in a back alley in Tokyo. The place could sit maybe 5 people, but the food was sumptuous. They have a tiny grill, and they can’t cook for more than 2 or 3 at a time, and they used ice cubes to clean the grill, quite an experience. So you don’t have to fly to Tokyo, here’s a recipe that should get close.
Summer is almost here, and this means barbecue season is among us, although here in Northern California, you can almost do this all year long. Here is a recipe for steak to enjoy on a hot summer day (any steak will work, I used ribeye). Very easy and sure to please.