Sandwich

The Unflappable Flank Steak

October  9, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Flank steak has somehow become a fallback cut for me -- it's inexpensive, broils well, and makes nice with everything from a Thai salad to tacos. Plus, the leftovers are a boon to school lunch.

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Today, I made steak sandwiches. The steak had been seasoned with cumin, coriander, and red pepper flakes, so I paired it with fresh coriander (a.k.a. cilantro), pickled onions, and lettuce on wheat. With lots of mayo, of course. And peaches, which I suspect were the last ones I'll see at the market until next July. 

What's in your lunch today? See some of the twins' past lunches.  

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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