Southwest Asian Grilled Flank Steak
Ingredients
3 tablespoons fresh lime juice (i seem to have miscalculated my lime needs for the week, so i was out of fresh limes. i used bottled lime juice and it seems to have worked well enough. i’m sure fresh juice would be even better.)
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoon Sriracha
1⁄2 teaspoon ground coriander
2 cloves garlic, minced
1 pound flank steak, trimmed
Cooking spray
1⁄4 teaspoon salt
Instructions
1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally. Note: Since I tend to buy whole spices, and also like short cuts, I used my hand blender to make the marinade. I just tossed in the garlic cloves and whole coriander and let the blender do the work. A hand/stick/immersion blender is a very useful kitchen tool. So useful, I even bought one for my mom!
2. Prepare grill (or griddle) to medium-high heat.
3. Remove steak from marinate; discard marinade.
4. Place steak on grill rack (or griddle) coated with cooking spray; grill 4-6 minutes on each side or until desired degree of doneness. Remove steak from grill; sprinkle with salt. Let stand 5 minutes. Cut across grain into thin slices.
Comments
This recipe comes from Cooking Light’s 2009 Annual. Flank steak is a rather new addition to our diets and I’m not sure why we weren’t eating it sooner. It’s extremely flavorful and takes well to all sorts of marinades. I would make some variety of flank steak on a weekly basis if the griddle wasn’t so annoying to clean. I’ve got a Lodge cast iron griddle and, if you’re like me and don’t have a proper grill, it’s an acceptable substitute. Just be sure to open a window in your kitchen since it can be quite smoky.
Don’t let the ingredients scare you away. It tastes neither fishy nor killer spicy from the fish sauce and sriracha. I promise.
Shown here with Tempura Squash and Soy Dipping Sauce.
Cooking Light 2009