Careme

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (2 per Pack) — $8.99/lb sale 1 lb $8.99
• Bok Choy — $2.77/lb sale 1 lb $2.77
• Yukon Gold Potatoes — $1.29/lb 1 lb $1.29
• Garlic (1 ct) — $0.69 2 cloves (from 1 ct) $0.69
• Organic Ginger Root — $3.77/lb sale 1-inch piece (about 1 oz) $3.77

Instructions

1. Prep the potatoes: cut 1 lb Yukon Gold potatoes ($1.29/lb) into 1-inch chunks; cover with cold salted water in a pot.
2. Cook the potatoes: bring to a boil, then simmer 12–15 minutes until just tender. Drain and set aside to steam-dry.
3. Make a quick kalbi-style glaze: finely grate a 1-inch piece ginger (about 1 oz) from Organic Ginger Root ($3.77/lb sale) and mince 2 garlic cloves (from Garlic 1 ct, $0.69). In a small bowl, mix grated ginger + minced garlic with 3–4 tbsp water, then set aside (this is your fast flavor base; add any pantry soy/sugar if you have it).
4. Prep the bok choy: rinse 1 lb bok choy ($2.77/lb sale). Slice stems into 1-inch pieces and keep leafy tops separate.
5. Grill/sear the steak (grill pan or outdoor grill): pat dry 1 lb flank steak ($8.99/lb sale). Heat grill to high. Sear 3–4 minutes per side for medium-rare (or to your liking). During the last minute, brush on the ginger-garlic mixture (and any pantry soy/sugar if using) to lightly glaze.
6. Rest and slice: rest steak 5 minutes, then slice thinly against the grain.
7. Stove-finish the bok choy: in a hot skillet, add bok choy stems first with a splash of water; cook 2–3 minutes. Add leaves and cook 1–2 minutes until wilted. Season with a pinch of salt (and any remaining ginger-garlic mixture).
8. Crisp the potatoes: in the same skillet, add drained potatoes and cook 4–6 minutes, turning to brown. Spoon any steak juices over top.
9. Serve: plate crispy potatoes + bok choy, top with sliced steak and any extra glaze/juices.