Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.
There were two major influences on this recipe: the Nestle Toll House back-of-the-package recipe (which I think we can all agree is pretty much The Standard as far as chocolate chip cookies go) and a recipe from Christina Tosi’s cookbook Milk Bar Life.
It’s thanks to Christina’s recipe that I discovered the wonders of milk powder!
Ah, summer. Nothing says it better than a bowl of berries. Unless it’s a bowl of berries layered with Frigo’s sweet ricotta and topped with crunchy pistachios, that is!
These dessert parfaits are so pretty – they look fancier than they have a right to be, considering how easy they are to make. They are also not too sweet and make the perfect finish to a casual summer dinner party.