Flank steak, perfectly seasoned and pan seared, sits on a bed of tender egg noodles in a creamy peanut butter sauce. Dinner in 20 minutes!
This weekend was awesome. First off all, I had off. For those of you who work in retail or have a non-9-to-5 job, you get what I’m saying. Second, I got to meet some great food bloggers at R2L, an awesome event organized by Wendy at La Phemme Phoodie!
R2L is a stunning restaurant located on the 37th floor of Liberty Place and Chef Daniel Stern did a wonderful job of pulling out all the stops by serving wonderful appetizers, drinks and preparing a flawless selection of dishes for us ‘foodies’ to photograph and indulge upon. Photographer Eric Mencher gave a nice talk covering some photography basics and Visit Philly and Philly Homegrown introduced myself to their efforts with FoodSpotting and interest in local blogger scene.
All in all everyone did an outstanding job of throwing a great meet-up and it was a pleasure to be able to attend. Even if I did have to immediately run off to buy a new washing machine to replace the one that decided bite the dust earlier that day.
To see some photos of the event, please check out the images at the bottom of the page.
An unrelated note to the above: if you would like to sneak this flank steak with peanut butter noodles on the table without any argument, hide the jar of peanut butter before your better half sees it.
Quick Dinner Fixins: Flank Steak with Peanut Butter Noodles
From America’s Test Kitchen 30-Minute Suppers Spring 2011
Ingredients:
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 3 tbs fish suace
- 3 medium garlic cloves, minced
- 4 teas Thai red curry paste
- 2 teas sugar
- Salt and Pepper
- 1 (9 oz) package fresh Chinese egg noodles, rinsed
- 4 scallions, sliced thin on bias
- 1 flank steak (about 1 1/2 lbs)
- 1 tbs vegetable oil
Preparation:
Bring 3 quarts of water to a boil in pot. Meanwhile, blend peanut butter, coconut milk, lime juice, fish sauce, garlic, curry paste, and sugar in blender until smooth.
Add 1 tbs salt and noodles to boiling water and cook until tender. Drain, run under cold water to cool, drain again. Toss noodles with 1/2 cup peanut butter sauce and scallions. Season with salt and pepper. Set aside.
Pat steak dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 3 to 6 minutes per side. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice steak thin against grain. Transfer steak to platter. Serve with remaining peanut sauce.
Kristi Rimkus
Sunday 30th of October 2011
Flank steak served with peanut butter noodles. I know my husband and son would love this!
Philly Food & Drink Writer Meet-Up « Row Home Eats
Saturday 29th of October 2011
[...] Pass the Sushi [...]
Ann
Thursday 27th of October 2011
That looks absolutely incredible! I'm glad you had a good time with all the foodies and your pictures are stunning (as always!)
Dionne Baldwin
Wednesday 26th of October 2011
Haha! I totally have to do that if I want my other half to eat this! Sometimes he'll eat peanut sauce it's weird.
I really REALLY love your photography style.
Maybe if I made these peanut butter noddles I could have them all to myself. :D I'm not sure what is in that photo with the demitasse cup but that one caught my attention. I would love that framed above the little counter in my kitchen...
Kita
Thursday 27th of October 2011
Thank you (actually hated the flank steak and pb noodle pics myself) annnd I was a terrible foodie blogger and didnt write down any of the food I was photographing but Im sure I could find out what it is for you. I can send you the print without the watermark if you want.
Cucina49
Wednesday 26th of October 2011
I love how you've presented the dish in your photos--and against my healthier instincts, I love peanut butter noodles.