Jacques Pépin's Date Night Steak Dinner 🥩 | KQED

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner and chuck roast is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity and flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey is a natural sweetener, while granulated sugar is less expensive.

Start by opening oysters using an oyster opener, being careful to keep all the liquid inside.

Poach the oysters on low heat until the mantle starts to wrinkle.

Prepare fresh bread crumbs from one slice of bread, yielding about half a cup to two-thirds of a cup.

Moisten bread crumbs with a little olive oil, ensuring they don't become gooey.

Mix the poached oysters with oyster sauce and hot chili sauce, then drain them.

Place the oyster mixture in a gratin dish and top with the moistened bread crumbs.

Broil the gratin for a couple of minutes until the top is nicely browned.

Prepare a marinade for the flank steak by grinding coriander seeds and black peppercorns.

Add soy sauce, honey, cayenne pepper, and crushed garlic to the ground spices to make the marinade.

Rub the marinade onto the flank steak, ensuring it's well coated.

Marinate the steak for a few hours if possible, but cook it immediately if short on time.

Preheat the barbecue and cook the flank steak for a couple of minutes on each side.

Discuss various types of mushrooms available, emphasizing the importance of using mature mushrooms for better flavor.

Wash mushrooms just before using them to ensure freshness.

Cooking Techniques

Equipment Needed

Spice Level: