The Table: Menu Steak and Strawberries…

MENU Korean Flank Steak Strawberries Romanov

Korean Flank Steak 


  • 4 Cloves Garlic

  • 1 Teaspoon Minced Fresh Ginger

  • 1 Onion, Roughly Chopped

  • 2 1/2 Cups Low Sodium Soy Sauce

  • 1/4 Cup Toasted Sesame Oil

  • 4 Tablespoons Worcestershire Sauce

  • 2 Tablespoons Unseasoned Meat Tenderizer

  • 1 Cup White Sugar

  • 3 Pounds Beef Flank Steak, Trimmed Of Excess Fat


  1. Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.

  2. Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.

  3. Preheat a grill for medium-high heat.

  4. Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

Strawberries Romanov


  • 1/2 Cup Sour Cream

  • 2 Cups Vanilla Ice Cream, Softened

  • 1 Cup Sweetened Whipped Cream

  • 1/4 Cup Orange Flavored Liqueur, Or Orange Juice To Taste

  • 2 Cups Fresh Strawberries, Hulled

  • 2 Sprigs Mint Leaves, For Garnish

  • Shaved Semisweet Chocolate, For Garnish


  1. In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

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