Open-grained flank steak absorbs lots of flavor from this spicy marinade. Serve with a salad of rice stick noodles, radishes, carrots, and snow peas.
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon ground coriander
2 garlic cloves, minced
1 pound flank steak, trimmed
1/4 teaspoon salt
How to Make It
Combine first 6 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
Prepare grill to medium-high heat.
Remove steak from marinade; discard marinade.
Place steak on grill rack coated with cooking spray; grill 4 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.
Except that I only marinated this about 9 hours and cooked on the stove in my black iron skillet, I followed directions exactly. Wow! This is so flavorful, tender, and delicious. Just outstanding. Served with soba noodles (dressed in a little sesame oil, soy sauce, rice wine vinegar, and cilantro) and some steamed snow peas with red bell peppers.
This is very easy to prepare and the meat came out very tender. I took the other review's advice and marinated two portions but froze one uncooked. I used oyster sauce instead of fish sauce since the grocery store was out of the fish sauce and it still was good.
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