This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Ginger-Soy Steak with Pear-Cucumber Salad
Sirloin tips are sometimes labeled steakhouse-style steak tips; the cut also goes by “sirloin flap meat.” If it isn't available, flat-iron steak is a good alternative, but make sure it is about 1 inch thick. A slightly underripe pear—any variety is fine—works best in the salad, as its texture is firm and crisp. To cook the steak indoors, heat the broiler with a rack positioned about 4 inches from the heat. After patting the pieces dry, place them on a wire rack set in a rimmed baking sheet and cook until 125°F at the center, 7 to 10 minutes, turning the meat halfway through. To make this recipe gluten-free, substitute an equal amount of tamari for the soy sauce; be sure to double-check that your tamari does not contain gluten.
cup soy sauce
tablespoons peeled finely grated fresh ginger
01In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and white pepper until the sugar dissolves. Add the beef and stir to coat. Cover and marinate at room temperature for 15 minutes. Meanwhile, in a separate medium bowl, combine the vinegar, the remaining 1 tablespoon sugar and the salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.
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