Ginger Buttered Tomatoes & Pounded Sesame Flank Steak

Ginger Buttered Tomatoes & Pounded Sesame Flank Steak 

2 lbs. flank steak
1/4 cup soy sauce (or wheat-free tamari)
1 Tbs. freshly grated ginger
1 Tbs. sesame oil

2 lbs. fresh tomatoes, chopped into quarters
2 Tbs. freshly grated ginger
1 bunch of scallions, trimmed and chopped, whites separated from the greens
4 Tbs. butter
1 Tbs. soy sauce
1 Tbs. sesame oil

2 cups cooked udon noodles

 

Wash and dry the steak. 

Using the flat end of a meat mallet, pound the steak flat between two pieces of parchment. 

(It’s already pretty flat, just thin it out and tenderize it evenly). 

 

Transfer to a shallow baking sheet and marinate in the soy sauce, ginger, and oil for 20-30 minutes.

 

Meanwhile, melt the butter and add the tomatoes, ginger, and white ends of the scallions to a large pan. 

Cook until the tomatoes begin to break down and reduce by about 50 percent. 

Add the soy sauce and sesame oil.

 

Grill the steak over high heat – about 5 minutes each side.

 

Allow the meat to rest for 5 minutes. Thinly slice against the grain.

 

Serve meat over the cooked noodles and topped with the sauce and green ends of the onions.