Today we will be sharing two amazing recipes that lies somewhere between home-style food and haute cuisine, leaning more towards home-style food. These are usually simple, familiar, affordable and delicious. Considered as simple classic dishes, they are not complicated at all.
ASIAN FLAT IRON STEAK
1/2 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
1/4 cup sliced green onions
1 tablespoon minced garlic
1 tablespoon mustard powder
2 pounds flat iron steak
2 tablespoons sesame seeds optional)
Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl. Then pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours. Then remove steak from marinade and discard remaining marinade. Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.
FISH AND CHIPS
4 cups vegetable oil, for frying
3 cups all-purpose flour, plus more to dust fish
2 tablespoons cornstarch
1 tablespoon baking powder
Salt and freshly ground black pepper
2 bottles wheat beer
2 eggs, whisked
3 pounds cod fillets, cut in nice pieces
Homemade Chips (Peanut oil, for frying, 3 russet potatoes very thinly and evenly sliced)
Lemon wedges, Malt vinegar for serving
Tangy Tarter Sauce
Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs. In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper. Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.