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.