A soy sauce–primarily based marinade transforms flank steak into one thing deeply savory and fragrant, particularly when it’s constructed round daring supporting flavors. Right here, Chef Patrick O’Connell makes use of an entire head of garlic and a beneficiant quarter cup of freshly chopped ginger, which provides brilliant warmth and a peppery zing. Recent thyme, used with a heavy hand, brings an natural freshness that laces the meat with woodsy, resinous notes. The steak soaks up this heady combination, tenderizing because it marinates and absorbing the layered flavors.

As soon as seared and sliced, the steak is served with stewed tomatoes that echo the identical seasonings, making a harmonious pairing. The tomatoes are simmered slowly till they thicken right into a sauce, their pure sweetness enriched by soy and balanced with the identical triumvirate of garlic, ginger, and thyme. The repetition of flavors ties the dish collectively, reinforcing the savory spine whereas highlighting totally different dimensions of every ingredient — garlic roasted gentle within the tomatoes, ginger simmered to a gentler heat, thyme infusing the whole lot with perfume.

The distinction in textures of the juicy steak with charred edges beside velvety, spoonable tomatoes makes the plate each rustic and refined. It’s the type of dish that feels hearty and acquainted but layered with surprising brightness, an interaction of salty, candy, spicy, and natural. Served with rice, potatoes, or perhaps a easy inexperienced salad, this flank steak with stewed tomatoes provides a balanced, flavorful meal that’s as comforting as it’s daring.

What’s the distinction between canned tomatoes and stewed tomatoes?

Canned tomatoes, which can be entire, diced, or crushed, are merely uncooked tomatoes which have been processed for preservation. Stewed tomatoes are an entire dish in and of themselves, seasoned and cooked for a softer texture and sweeter, extra complicated taste. Their juices focus because the tomatoes prepare dinner for a richer style and thicker texture.

How do you peel plum tomatoes simply?

The best strategy to peel tomatoes is to blanch them first. Carry a big pot of water to a rolling boil; whereas it is heating, lower a shallow “X” into the underside of every tomato. Put together a big bowl of ice water and set it subsequent to the range. As soon as the water is boiling, rigorously add the tomatoes in batches, a couple of at a time, and blanch for 30 seconds to a minute, till the pores and skin begins to wrinkle and pull again the place the cuts had been made. Instantly switch the tomatoes to the ice water and allow them to cool for a few minutes earlier than utilizing a paring knife to peel off the pores and skin.

Be aware from the Meals & Wine Take a look at Kitchen

• To make the stewed tomatoes, you will want a chunk of cheesecloth to wrap the garlic, ginger, and herbs right into a bundle.
• The parcel is added to the tomatoes to infuse them with taste as they prepare dinner, then eliminated as soon as the tomatoes come off the range.
• Use a spoon to simply peel the ginger.

Steered pairing

Strive a Gigondas from the southern Rhône. The gamy Syrah grapes make it sufficiently big to face as much as the grilled meat.