Sunday Supper: July
Sesame Ginger Flank Steak
I love nothing more than a good old Sunday Supper, so I thought I'd start sharing exactly what I’m cooking at my house.
Not just the recipes - but the whole plan.
Every meal in this series will include:
A complete menu for four (you can easily double it)
One easy shopping list
A make-ahead prep plan
The recipes that I like to serve on Sundays are approachable enough for a weeknight but really perfect for a Sunday supper with family or friends.
This month’s menu is inspired by Asian flavors with dishes that balance savory, creamy, tangy and crisp in every bite.
MENU
Sesame Ginger Flank Steak
Thinly sliced marinated flank steak, grilled over high heat and finished with scallions and toasted sesame seeds.
Pickled Cucumber & Carrot Relish
A crisp, lightly sweet and tangy salad that brightens every bite.
Cold Peanut Noodles
Creamy peanut-y noodles tossed with green onions and chopped peanuts.
Napa Cabbage Salad
Napa cabbage tossed with toasted ramen noodles, almonds, sesame seeds and a sweet soy vinaigrette.
Get the full recipes here
Here’s the shopping list:
Produce
1 large Napa cabbage
2 bunches green onions
1 large cucumber
1 large carrot (or save time and by shredded)
1 shallot
1 head garlic
1 piece fresh ginger
1 lime
Meat
1 pound flank steak
Refrigerated
Kimchi (optional but oh so good for you)
Pantry
Creamy peanut butter
Soy sauce
Rice vinegar
Apple cider vinegar
Toasted sesame oil
Canola, avocado, or your favorite neutral oil
Honey
Sugar
Butter
Sesame seeds
Sliced almonds
Crushed red pepper flakes
Roasted peanuts
2 packages ramen noodles
8 ounces soba, spaghetti or rice noodles
Here’s a super simple 2 day prep plan:
SATURDAY
1. Marinate the Steak
2. Chop Vegetables/ Slice all green onions and Napa cabbage/Store separately in the refrigerator.
3. Make the Quick Pickled Cucumber & Carrot Relish/Refrigerate.
4. Toast the Napa Salad Crunch: Cool completely/ Store airtight.
5. Make Napa Salad Dressing/ Refrigerate.
6. Make Peanut Sauce/ Refrigerate.
SUNDAY
One Hour Before Dinner
Remove steak from refrigerator.
40 Minutes Before Dinner
Cook:
8 ounces noodles
Drain. Rinse under cold water.
Drain well.
Thin peanut sauce with 2-3 tablespoons warm water.
Toss noodles with sauce.
Fold in most of the sliced green onions.
Refrigerate until serving. Taste and add a splash more water if needed to thin and lime juice if needed.
20 Minutes Before Dinner
Combine:
Napa cabbage
green onions
Leave undressed.
15 Minutes Before Dinner
Heat grill.
Grill steak approximately 5-6 minutes per side (depending on thickness) or until it registers 130°F to 135°F on a meat thermometer for a perfect medium.
Rest 5 minutes.
Slice thinly across the grain.
Arrange on platter.
Top with sliced green onions and sesame seeds.
Just Before Serving
Dress Napa salad.
Add toasted crunchy noodle mixture.
Toss.
Serve relish alongside the steak.
Garnish peanut noodles with chopped peanuts or sesame seeds.
