I believe I saw a recipe in Bon Appetit recently for five ingredients or less ~ or a few of them.

Fantastic.

That’s my kind of cooking, really.
As exotic as some of my recipes seem, I try not to go overboard with too many extraneous items in the mix.

Ginger buttered tomatoes sounded pretty good.
So did pounded flank steak.

I actually never even glanced at the recipes.
Just the words were enough to inspire me.

Ginger Buttered Tomatoes & Pounded Sesame Flank Steak

2 lbs. flank steak
1/4 cup soy sauce (or wheat free tamari)
1 Tbs. freshly grated ginger
1 Tbs. sesame oil

2 lbs. fresh tomatoes, chopped into quarters
2 Tbs. freshly grated ginger
1 bunch of scallions, trimmed and chopped, whites separated from the greens
4 Tbs. butter
1 Tbs. soy sauce
1 Tbs. sesame oil

2 cups cooked udon noodles

Wash and dry the steak. Using the flat end of a meat mallet, pound the steak flat between two pieces of parchment. (It’s already pretty flat, just thin it out and tenderize it evenly). Transfer for a shallow baking sheet and marinate in the soy sauce, ginger and oil for 20-30 minutes.

Meanwhile, melt the butter and add the tomatoes, ginger, and white ends of the scallions to a large pan. Cook until the tomatoes begin to break down and reduce by about 50 percent. Add the soy sauce and sesame oil.

Grill the steak over high heat – about 5 minutes each side.

Allow the meat to rest 5 minutes. Thinly slice against the grain.

Serve meat over the cooked noodles and topped with the sauce and green ends of the onions.