“Watch out for Lem on the metro; don’t let her pick up any guys”, Aunt LifeSaver ordered sassE.
This is how a girl gets a reputation. You pick up a guy ONE TIME on the metro and you never live it down. He wasn’t a complete stranger; I had met him a few times. It was baschert, to be honest. I ran into him on the platform after a night of celebrating my birthday. He was a friend of a guy I dated. Sure, he needed coercing, perhaps I maybe had to reassure him our friend was “dead inside” and most surely wouldn’t care. Look, it was my birthday. A gal should always bestow herself with the best, prettiest gifts and my gift to myself this year was a 6’3″ cornfed Midwestern boy. I normally don’t do pretty, but boy oh boy, was he ever.
We got back to his place, proceeded to drink and talk until 5 am, smooched a bit…and we passed out. I woke up the next morning, said good bye, and participated in the most bizarre walk of shame. I had nothing to be ashamed of, yet my dress from the night before betrayed me. A few sideways glances and muffled snickers were thrown in my direction as I sauntered home.
It is shocking, really, how I always manage to foil myself. Such a perfect opportunity he was…just such a damn waste. It was all for nothing.
It was as if by mentioning this incident Aunt LifeSaver cursed me. Another metro tragedy ensued this weekend, but of much lower proportions: I arrived home to realize my leftovers had materialized in to the ether.
Metro would not get the best of me a second time–one delicious thing has already alluded me–so I took last night to recreate my lost meal. This salad with Korean beef took about 5 minutes to prepare, making it a great option for a weeknight dinner. The marinade can be thrown together the night before and the meat left to sit in it overnight. The siraccha adds kick and the brown sugar gives the meat a sweet edge. Flank steak is a very tender cut of meat; the steak is velvety and delicious. It is a flavorful, easy, and healthy dinner.
It was just as good as my lost leftovers…but I can guarantee not nearly as good as that boy would have been.
Korean Flank Steak
A Lemmonex Original
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon packed brown sugar
2 teaspoons siraccha chili sauce
1 spring onion, chopped
1 tablespoon fresh ginger, mined
1 teaspoon black pepper
1 flank steak (~1 lb)
Combine first eight ingredients together. Tenderize meat and put it in a large freezer bag. Add marinade. Marinate for at least an hour, flipping the bag over a few times. Cook on grill (or grill pan/foreman grill); 4 minutes on each side for medium rare. Let rest for about 5 minutes before slicing meat against the grain. Serve over salad.