Thai Marinated Flank Steak
February 25, 2011
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.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
1Peel the ginger by scraping off the thin skin with the edge of a spoon.
2Grate the ginger into a fine, almost paste consistency using a micro-grater (or zester).
3Mix together the ginger, soy, fish sauce, honey and lime juice and zest.
4Place the flank steak in a shallow dish and pour in the marinade, turning the steak to coat.
5Marinate the steak at room temperature for about 45 minutes, turning the steak a few times throughout.
6While the flank steak marinates, preheat the grill to high.
7After 45 minutes, remove the steak from the marinade and place on the hot grill.
8Grill the marinated flank steak for about 6 or 7 minutes per side over direct heat.
9Remove the grilled flank steak from the grill and let rest on a platter for about 5 minutes.
10Slice 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!
1Thinly slice two larger shallots.
2Saute' the shallots in about a tablespoon of sesame oil until translucent.
3Add a teaspoon and a half of green curry paste and a tablespoon of minced ginger and cook for about 2 more minutes.
4Stir in 2 cups of beef broth and about a tabelspoon of Thai fish sauce and simmer for a few minutes.
5Serve in a bowl with the grilled flank steak (maybe some grilled red peppers) and some cooked spaghetti (or Chinese style egg noodles). Thai-riffic!