45 mL extra-virgin olive oil divided, plus more for grill
680 gram flank steak
Kosher salt freshly ground pepper
1 bunch scallions trimmed
60 mL mirin (sweet Japanese rice wine)
60 mL soy sauce
30 mL light brown sugar
15 mL distilled white vinegar
15 mL Sriracha
10 mL toasted sesame oil
Toasted sesame seeds (for serving)
Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an ⅛”) about 1″ apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10–15 minutes.
Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.
45 mL finely chopped cilantro plus leaves with tender stems for serving
45 mL (or more) fresh lemon juice
2 medium Persian cucumbers cut into 1-inch pieces
4 medium yellow peaches cut into 1–1½-inch pieces
1 avocado cut into 1-inch pieces
5 mL toasted sesame seeds
spice mill or mortar and pestle
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.
I have started a new goal for April. I have a new morning routine that I’m going to be checking off my list daily. Every. Single. Day. is the goal/plan. But I don’t think I will post every day, but at least twice a week to show you that I am still around, working and being thankful for all the good and precious things in my life.
April 1st – I am thankful for the flexibility that my job offers me.
And I am also Thankful no one April fooled me.
April 2nd – I am thankful for the friends and family I have who are supportive of my business and won’t let me give up when it gets difficult.
Anyone want to participate with me on this heart searching universe opening morning routine? I have it in my routine book and a timed reminder in my phone. Before 10am! Opening my heart up and not letting the little stuff by without noticing. Life is bigger and better than that!