Vietnamese Style Flank Steak

Most mornings now begin with French pressed coffee, four sun salutations, and the Apple News app. I curl up on my lounge chair, wrapped in blankets, reading and sipping before the day asks anything of me. This routine began after I moved into my new space. At first, it was simply a way to get out of bed and step away from depression and anxiety. Now, I return to it most mornings because it feels grounding. It feels earned.

Earlier this week, I read an article about New York State’s gun control law being argued before the Supreme Court. At its core, the case challenges restrictions on carrying firearms outside the home. Is it constitutional to require a license for an individual to exercise their Second Amendment rights? It is an important legal question. But it also left me thinking about humanity.

The article weighed heavily on me. There are those among us who see more evil than good in others. To feel compelled to carry a deadly weapon at all times must be a heavy way to move through the world. I know what it feels like to live in fear.

I currently have a temporary restraining order against my ex-partner, with a hearing scheduled in February for a Domestic Violence Restraining Order. The judge granted a lengthy continuation after my ex-partner exercised his Fifth Amendment right against self-incrimination due to a pending criminal domestic violence case in January.

I know what it feels like to know that someone is capable of killing me. The threats are not imagined. They are real. I have witnessed and experienced evil firsthand. And yet, I have not reached the point of carrying a kitchen knife outside my space. The kitchen knife, after all, is the deadliest weapon I own.

The wounds are still fresh. I do get frightened and paranoid at times. It has been just over two months since I was first granted an Emergency Protective Order, and since then, I have lived under some form of court-ordered protection. I have slept with a chair jammed against the door to feel safe. But I have not slept with a knife.

My trust in people has undoubtedly been shaken. Still, I believe there is more good than evil among us. I believe civility and humanity outweigh cruelty and lawlessness. It is profoundly sad that fear and mistrust have convinced some that deadly weapons are solutions, even when the threat exists more in imagination than in reality.

I have written here, and recently elsewhere, about our Constitutional rights. Exercising our individual freedoms should never be taken for granted. Still, I am grateful that we do not need to quote a Constitution to cook, to gather, or to enjoy good food. Food asks nothing of us beyond presence. And so, today, I am sharing one of my favorite recipes.

Zesty, savory, and delicately balanced with sweetness, this Vietnamese Style Flank Steak is my definitive steak recipe. While I love a perfectly cooked medium-rare filet mignon, this dish delivers bold flavor without pretense. I typically serve it with spicy soba noodles and a simple salad, but it pairs just as beautifully with jasmine rice and cucumber salad.

INGREDIENTS

[serves 4 as a main course]

two pounds of flank steak

a half cup of fish sauce

three limes with peels and cut into quarters

four garlic cloves, sliced

a half cup of dark brown sugar, packed

one jalapeño, sliced

In a baking dish, combine the fish sauce and dark brown sugar, mixing until the sugar dissolves completely. Lay the flank steak flat in the dish without folding it. Squeeze the lime juice over the steak, then add the squeezed lime quarters along with their peels, the garlic, and the jalapeño. Cover and refrigerate for a minimum of one hour and no longer than twenty-four hours.

My sweet spot is six hours. When working from home, I often prepare the flank steak during lunch for that evening’s dinner. Remove it from the refrigerator at least thirty minutes before you are ready to cook.

Preheat the oven to 400°F (204°C). Place a cooling rack over a baking sheet and lay the flank steak on the rack. Roast for six minutes, then flip the steak over. Roast for another six minutes, then turn off the oven and leave the steak inside for two to four minutes. Remove from the oven and transfer the flank steak to a cutting board. Let it rest for five minutes before slicing to serve.

Bon Appétit!

Food, for me, remains an act of faith. Cooking is a reminder that care, intention, and patience still matter. And sometimes, that is enough.

Got leftover flank steak? That means taco time. Vietnamese Style Flank Steak makes delicious tacos with yellow corn tortillas, sautéed shallots, and salsa. And of course, a little guacamole never hurts.

_____

More recipes:

Inspired by Bar Santos: Piri Piri Sauce

Shrimp & Kimchi Inari

Pasta al Tonno: A Korean Gal’s Ramyeon in Pasta

Strawberry Cloud: A Boost of Healthy Goodness

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