Tonight turned out to be one of those evenings where the weather was simply too nice, to not cook outside. So we fired up the grill for a second night in a row, defrosted some flank steak and took a walk to our favorite fruit & vegetable stand a couple of blocks away, which is owned by Japanese grocers and stocked with some of the neighborhood’s freshest produce. The smokey flavors of the beef really complimented the meaty texture of the edamame – plus when everything was tossed together, the colors looked beautiful:

Grilled Flank Steak with Eggplant, Edamame & Egg Noodles

Ingredients:

flank steak
3 italian eggplants
1 cup shelled edamame
1 whole red onion, sliced thinly
3 cloves of garlic
1/4 cup ginger, julienned
1 purple pepper, sliced into strips
1 packet chinese egg noodles, boiled for 5 minutes

Toss the flank steak, egg noodles, and vegetables in hoisin sauce, sesame oil, soy sauce, sriracha, and salt, and pepper.

For dessert, we treated ourselves to pumpkin whoopie pies, with cream cheese frosting, from One Girl Cookies.