Let’s talk about Valentine’s Day. Does anyone out there actually celebrate? That question is totally facetious and mostly rhetorical, since I listened to an NPR story on Friday about how a Manhattan florist has 25,000 roses shipped directly from a farm in Ecuador to his shop door just in time to sell them to V-day shoppers at twice their usual price. All of the roses need to magically bloom six days before February 14. The flowers wear little hair nets to protect them from the wind and farm workers open and close the canvas curtains surrounding the plants to shield them from the elements. It’s all spectacularly dramatic, far more enthralling than the holiday itself.
Matt and I don’t celebrate, mostly on principal, but then we don’t celebrate any present-giving holidays, except birthdays and even then neither of us relishes the gift exchange process. I think every holiday should be like the Fourth of July. It’s basically the perfect holiday. Barbecue, beer, boats, berries and whip cream. Sparklers, swimming, sunny summer weather. Seriously, why do we bother with any other celebrations?
Despite my staunch anti-Vantine’s posture, this year I wanted to do something just a little special for V-day. Not an actual celebration, mind you, but a nice dinner for two. Matt requested meat this week, lots of meat for dinner, so he made my recipe planning easy. A few months ago, we were visiting extended family in their catalog-perfect newly-built home. They were making steak for dinner, the recipe was out on the kitchen counter, and we were told that we had to have it. That we had to cook it immediately. Matt was very, very excited. The most excited I’ve ever seen him about a recipe. So, the choice was clear. For Valentine’s Day dinner, I broiled us a skirt steak in mustard curry sauce that we ate unceremoniously at the coffee table. (I told you this wasn’t a celebration.) But, it was delicious (and kind of special) nonetheless.
Grilled Flank Steak with Soy Sauce, Sherry and Dijon Marinade
3 pounds flank or skirt steak
2 tablespoons soy sauce
3 tablespoons dry sherry
3 tablespoons Dijon-style mustard
1/4 cup light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons kosher salt, or to taste
1/2 to 1 teaspoon freshly ground black pepper, or to taste
3 scallions (white and tender green parts), thinly sliced (for garnish)
Using a sharp knife, lightly score both sides of the steak in a diamond pattern. Set aside.
In a large shallow glass or ceramic bowl or pan, combine the soy sauce, sherry, mustard, sugar, and curry powder. Add the steak and turn to coat. Cover and set aside at room temperature for 1 hour ro refrigerate, turning occasionally, for at least 4 hours or as long as 24 hours.
Preheat the grill or broiler.
Remove the steak from the bowl or pan, reserving the marinade. Season the steak with salt and pepper to taste. Grill or broil, basting occasionally wiht the reserved marinade, until well browned on both sides, 4 to 5 minutes per side for medium.
Meanwhile, pour the remaining marinade into a small saucepan, bring the liquid to a boil, remove from the heat and set aside.
Transfer the steak to a cutting board and allow to rest for 5 minutes. Then thinly slice against the grain and divide it evenly among 6 plates. Drizzle the steak with the boiled marinade. Sprinkle with the scallions. Serve immediately.