Flank steak soaks up marinades at about the same rate I devour a plate full of red curry chicken at the Thai restaurant. Flank steak’s love for marinades allows me to throw together a quick marinade, give it a good soak and have a great meal in less than an hour and a half…a weekday Griller’s dream! I like to throw together a quick Thai noodle bowl to serve with this steak, I’ll throw in that easy recipe after we talk beef. Let’s get to it.
Thai Marinated Flank Steak
- 1.5 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons Thai fish sauce
- 2 tablespoons honey
- 1 inch piece of fresh Ginger
- 1/2 lime zest and juice
- Peel the ginger by scraping off the thin skin with the edge of a spoon.
- Grate the ginger into a fine, almost paste consistency using a micro-grater (or zester).
- Mix together the ginger, soy, fish sauce, honey and lime juice and zest.
- Place the flank steak in a shallow dish and pour in the marinade, turning the steak to coat.
- Marinate the steak at room temperature for about 45 minutes, turning the steak a few times throughout.
- While the flank steak marinates, preheat the grill to high.
- After 45 minutes, remove the steak from the marinade and place on the hot grill.
- Grill the marinated flank steak for about 6 or 7 minutes per side over direct heat.
- Remove the grilled flank steak from the grill and let rest on a platter for about 5 minutes.
- Slice the flank steak thin against the grain for maximum juice tenderness.
What? This delicious grilled marinated flank steak isn't enough for your dinner? Ok, let's throw together a quick noodle bowl to keep it company. Bonus recipe!
- Thinly slice two larger shallots.
- Saute' the shallots in about a tablespoon of sesame oil until translucent.
- Add a teaspoon and a half of green curry paste and a tablespoon of minced ginger and cook for about 2 more minutes.
- Stir in 2 cups of beef broth and about a tabelspoon of Thai fish sauce and simmer for a few minutes.
- Serve in a bowl with the grilled flank steak (maybe some grilled red peppers) and some cooked spaghetti (or Chinese style egg noodles). Thai-riffic!