Asian-style Marinated Flank Steak
Adapted from How to Cook Anything App for iPads & iPhones
Printable Recipe
Adapted from How to Cook Anything App for iPads & iPhones
Printable Recipe
Hands-on time: 5 minutes
Marinate time: at least 30 minutes (for those last minute meals & then I leave it on the counter) up to 24 hours in the fridge and brought to room temperature before grilling
Grill time: 10 minutes
Resting time: 5 minutes
Serves 2-3 depending on the size of the flank steak and your appetite
Ingredients:
1 flank steak (Mark Bittman says 2-2 ½ lb/ 1 kg will feed 4-8 depending on how you’re serving it… main with sides require more per person than as part of a stir fry or topping for a salad)
Marinade:
¼ cup freshly squeezed lime juice
2 tbsp nam pla (Thai fish sauce) or soy sauce
1-2 large cloves garlic, minced
½ - 1 tbsp fresh ginger, grated
1 tsp brown sugar
½ cup fresh cilantro/coriander leaves, finely chopped
1 small Serrano pepper, seeded and finely chopped
Salt & freshly ground black pepper
Directions:
1. Remove excess fat from the flank steak and lightly score it on both sides to both tenderize the tough cut and to allow the marinade to penetrate the meat. “Lightly score” means to just cut through the surface, not going deep into the flank. I like to make criss cross cuts, diagonal to the grain of the meat.
2. Whisk all marinade ingredients together in a zip lock baggie, add the scored flank steak, making sure to coat both sides. Refrigerate for 30 minutes on the counter to 24 hours in the fridge, flip the steak over a couple of times to make sure the marinade works its magic evenly.
3. If you are marinating overnight, be sure to allow the steaks to come to room temperature (at least 30 minutes) before grilling.
3. Grill steaks over a hot grill pan or BBQ, for 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 5 minutes. This allows the meat to relax and become more tender.
Marinate time: at least 30 minutes (for those last minute meals & then I leave it on the counter) up to 24 hours in the fridge and brought to room temperature before grilling
Grill time: 10 minutes
Resting time: 5 minutes
Serves 2-3 depending on the size of the flank steak and your appetite
Ingredients:
1 flank steak (Mark Bittman says 2-2 ½ lb/ 1 kg will feed 4-8 depending on how you’re serving it… main with sides require more per person than as part of a stir fry or topping for a salad)
Marinade:
¼ cup freshly squeezed lime juice
2 tbsp nam pla (Thai fish sauce) or soy sauce
1-2 large cloves garlic, minced
½ - 1 tbsp fresh ginger, grated
1 tsp brown sugar
½ cup fresh cilantro/coriander leaves, finely chopped
1 small Serrano pepper, seeded and finely chopped
Salt & freshly ground black pepper
Directions:
1. Remove excess fat from the flank steak and lightly score it on both sides to both tenderize the tough cut and to allow the marinade to penetrate the meat. “Lightly score” means to just cut through the surface, not going deep into the flank. I like to make criss cross cuts, diagonal to the grain of the meat.
2. Whisk all marinade ingredients together in a zip lock baggie, add the scored flank steak, making sure to coat both sides. Refrigerate for 30 minutes on the counter to 24 hours in the fridge, flip the steak over a couple of times to make sure the marinade works its magic evenly.
3. If you are marinating overnight, be sure to allow the steaks to come to room temperature (at least 30 minutes) before grilling.
3. Grill steaks over a hot grill pan or BBQ, for 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 5 minutes. This allows the meat to relax and become more tender.
I served it here with a side of Napa Cabbage & Pancetta (without the pasta)
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