Ann Fulton of Fountain Avenue Kitchen
I’m the type of person who thinks about dinner as I am eating breakfast. So, it may not be surprising that I was pondering what to cook for this column a month ago.
I like to think ahead to seasonal ingredients and holidays while offering an assortment of recipes, from soups to salads, seafood to eggs. While I realize I won’t please everyone all the time, my hope is that a variety of recipes will at least please most of the readers most of the time.
For today’s column, I was prepared to present a creation that is a cross between a frittata and a quiche, when it occurred to me that this article would go to print on Memorial Day weekend. Where does the time go? Quite frankly, something grilled seemed more appropriate for this weekend than a baked egg dish.
In the spirit of variety, my brother-in-law once kindly mentioned that my column was a little short on red meat. So I am dedicating this juicy, Asian-inspired flank steak to him. The recipe may be prepped the night before and simply tossed on the grill when ready to eat. For a novel appetizer, follow the instructions for the skewers or, as my family calls them, steak-on-a-stick.
The steak may be marinated overnight or for as little as four hours. The end result is delicious either way, although the flavor will be slightly more pronounced with the extended soak.
“Steaks-on-stick” are perfect fare for weekend grilling.
The flank steak pairs well with a side of rice and steamed broccoli, but the following noodle recipe is a delicious option to round out the Asian theme and a convenient make-ahead salad when entertaining.
ASIAN BEEF SKEWERS (or WHOLE FLANK STEAK)
3 tablespoons hoisin sauce
3 tablespoons sherry (see note)
¼ cup soy sauce
1 teaspoon honey