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I love this recipe for marinated flank steak. It arose from an old marinated flank steak recipe my mom used to make. Hers is perfectly delicious, but I decided to branch off and eliminate her Worcestershire and add fresh ginger, sesame oil, and red pepper flakes to mine. So actually, mine is nothing like hers. I just didn’t want her to feel left out.

Flank steak is so delicious, and has many applications. It’s a great cut for stir fry, and is often used in Asian cuisine. It’s also perfect for beef fajitas—and what I do, rather than cut it into strips and then cook it, is to marinate and grill the whole piece of flank steak. Then, after the cooking process, I cut it into thin strips for fajitas. It’s easier to retain some red and pink to the meat that way.

With flank steak, there are three considerations:

1. It’s relatively “less available”, as there’s simply less flank steak in a cow than many other cuts of beef
2. It’s best to marinate flank steak for at least 3 or 4 hours before cooking
3. It’s best to cook/grill the flank steak using very high heat so the outer surface can be seared before the inside, which is quite thin, gets overcooked

My mom used to broil her flank steak, and I tried it that way the first time I cooked flank steak for Marlboro Man. I charred the heck out of it and Marlboro Man broke off four teeth trying to chew it. So if you do broil it, put the pan almost right up against the broiling element or flame, and set the broiler to its highest setting. The flank steak cooks in mere minutes.

So first: find the flank. Then: marinate. Then: high heat. Cook quickly.

Here’s the marinade:

 
The Cast of Characters: Soy Sauce, Cooking Sherry, Honey, Sesame Oil, fresh ginger, fresh garlic, and red pepper flakes.

 
Oh, and flank steak! That will come in handy later.

 
Begin by pouring 1/2 cup soy sauce into a container large enough to hold the flank steak. This is Missy’s dish, and I’ve had it since the Fourth of July when accidentally left it at my house. Don’t tell her it’s here.

 
Add 1/2 cup cooking sherry. This is basically a po’ man’s cooking wine, available in the vinegar aisle of the grocery store. And no, it won’t pass for table wine in a pinch. Trust me—I know.

 
Now add 3 tablespoons honey.

 
Next we need to peel some fresh ginger. Fresh ginger is MAGICAL! I just stand a chunk on its side and slice downward to remove most of the tough skin.

 

 
Then I cut the chunk into thin slices…

 
Then I cut the slices into julienne strips…

 
Rotate then, and mince away!

 
Next comes the garlic.

 
I chop up about five whoppin’ cloves…but if you have less tolerance for garlic, just use two or three.

I live on the edge.

 
Now just add the garlic to the marinade.

 
Add the ginger in, too.

 
Stir it together…

 
and sprinkle in some dried red pepper flakes. I used about 1/2 teaspoon, but you can use more if you can HANDLE the dried red pepper flakes.

 
Oh! And I forgot to add 2 tablespoons or so of sesame oil.

Sesame oil? Fugghetaboutit. It’s so dadgum wonderful. Just smell it sometime. Go ahead…smell it.

 
Next, unwrap the flank steak from the package, give it a quick rinse (I like to rinse beef that’s been packed in vacuum sealed packages; I’m not sure why), and lay it flat on top of the marinade, pressing it down.

 
Now turn it over to the other side to coat.

 
And turn it over once again.

Now cover it, pop it into the fridge, and leave it for at least three or four hours. I’m leaving it ’til late this afternoon, when I’ll be back to show you how to not only grill it up, but to create a yummy sauce for it.

Now if you’ll excuse me, I’m going to go sniff some more sesame oil. Don’t tell anyone.

I’m also going to rub some tanning cream on my hands.

PW’s Flank Steak

1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons honey
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes

1 flank steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours.

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I’m going to let you in on a little secret. Come closer now…come closer. Lean in. Are you ready? I’m going to whisper. (I like soup.) Don’t tell anyone!

Okay, so I just made a big deal out of nothing. But the fact remains that I love soup, especially at this chilly (chilly? try frigid) time of year. And out of all the soups in my repertoire (have you tried this one yet? Your heart will rejoice), the one that most says “Comfort Food” to me is my mom’s time-tested Cauliflower Soup. It’s brothy. Savory. Creamy. Filled with tender chunks of cauliflower and all the comforts of home. I’ve made it in my own household for years…and today I share it with you.

Keep in mind that while this soup may appear to have a lot of steps, there’s nothing difficult about it. Just get your ingredients ready and it’ll be a cinch.

Here’s what you’ll need:

 
The Cast of Characters: Cauliflower, Carrot, Onion, Celery, Chicken Broth or Stock, Milk, Half & Half, Butter, Flour, Salt, Pepper, Sour Cream, and Parsley (fresh or dried).

 
Wash 1 to 2 heads of cauliflower, depending on how chunky you’d like the soup to be. I use about a head and 1/3 of another head.

 
Just whack the head in half and get rid of the hard inner core and green parts.

 
Then just roughly chop the cauliflower.

 
You could be meticulous and cut the cauliflower into neat little florets…but why?

 
Next, finely dice one carrot. I just cut strips in the carrot, then rotate the strips 90 degrees and finely dice.

 
I do the same to the celery: just cut it into strips, then dice.

 
Same goes with the onion: first cut lines/strips…

 
<Then dice away!

Then say the following word: Mirepoix, pronounced “mi-reh-pwah.” That’s what this is.

 
Place a stock pot or dutch oven over medium high heat and melt 4 tablespoons butter in the pan. When the butter’s melted, throw in the onions.

 
Stir them around for 2 to 3 minutes, or until they get a little color.

 
Throw in the carrots and celery…

 
And stir it around for a minute or so.

 
Now just throw in the cauliflower. If it’s finely diced, it should measure to about 2 quarts. If it’s large and weird like mine, more like 3 quarts.

 
Stir it around to combine…

 
Next, and please don’t hate me, add 2 tablespoons fresh parsley, if you have it. PLEASE, IN THE NAME OF ALL THAT IS GOOD IN THE WORLD AND YOU FIND YOURSELF LUCKY ENOUGH TO LIVE NEAR A SUPERMARKET THAT CARRIES FRESH PARSLEY, add it in.

If you don’t, however, use dried parsley flakes. In the end, you won’t even be able to tell.

 
Give it a good stir, reduce the heat to low…

 
And cover the pot. Simmer on low heat for 15 minutes, stirring once or twice during the process.

 
When 15 minutes is over, pour in 2 quarts of chicken broth. If you have homemade stock in your freezer, go for it. If you don’t, but it in the store. Just be sure to buy the low sodium variety so you’ll be able to control the salt content of the soup.

It’s all about control, people. Cauliflower and control.

 
Bring to a boil over medium heat, then reduce heat and let the soup simmer.

 
While it’s simmering, melt 4 tablespoons butter in a medium saucepan over medium-low heat.

 
In a separate bowl, pour 2 cups whole milk. I always use whole milk in soups because…well, because.

 
Add 6 tablespons flour to the milk…

 
Mix together with a whisk.

 
As soon as the butter in melted…

 
Pour the milk/flour mixture into the saucepan.

 
Stir to combine. Almost immediately, it’ll thicken into a nice white sauce.

Did you know you just made a white sauce? It’s true!

Well, I made it for you, but still. Your heart was in it.

 
Next, because the world is a crazy place, add 1 cup of half & half to the white sauce.

 
And now for the fun part: Pour the white sauce into the simmering soup mixture.

 
Yum. This SHORE smells good.

 
Now, just throw in a bay leaf or two.

 
And a little bit of salt. We’ll want to taste the soup before adding much salt.

Now just let the soup simmer for 15 to 20 minutes. It’ll fill your house with fanciful aromas and feelings.

 
Here’s my soup tureen. My old friend, Sissy, gave it to me when I got married and it made my heart go pitter-pat.

I love you, Sissy. Thank you for my soup tureen. It always make me think of you.

China check: Spode “Blue Italian”

 
Now, here’s the kicker: just before serving, throw 1 generous cup of sour cream into the serving bowl or tureen.

 
Add 2 to 3 ladles of hot soup into the serving bowl…

 
Give it a good stir, just to get the sour cream used to the soup.

 
Pour the rest of the soup into the serving bowl.

 
And let me tell you, if you don’t think this stuff is beyond yummy, you’ve got another thing comin’.

 
It makes me tingle. In a really, really good way.

And YOU can tingle, TOO! Just make this soup today.

Here’s the recipe:

PW’s Mom’s Cauliflower Soup

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Oh! And one more thing:

Have a wonderful day!

Love,
Pioneer Woman

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