Asian Flank Steak
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 beef flank steak (1-1/2 pounds)
- 59.14 ml chili paste with garlic
- 59.14 ml ketchup
- 4.92 ml soy sauce, or
- 4.92 ml fish sauce
- 14.79 ml olive oil
- 29.58 ml vinegar
-
Additions for a Thai Flavor
- 59.14 ml chopped cilantro (optional)
- 14.79 ml sliced lemongrass (optional)
- 14.79 ml grated fresh ginger (optional)
- 14.79 ml ground coriander (optional)
directions
- Combine ingredients (adding optional for Thai flavor if desired) except steak in a small bowl.
- Mix to combine in a large zip top bag.Place flank steak in bag and seal, message meat to coat with marinade .
- Refrigerate 8 hours or overnight.
- Bring to room temperature for 30-60 minutes.
- When ready to cook, remove from marinade and discard marinade.
- Preheat grill for direct cooking. Rub grid with oil.
- Grill 3-4 minutes per side over high heat for med-rare. Do not touch meat for 3-4 minutes.
- Allow to rest 15 minutes after grilling before slicing.
- Transfer steak to platter.
- Slice thinly on diagonal across grain.
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Reviews
-
I started marinating my steak in the morning before work, and by the time I could get home from work and light the grill, my steak had marinated for about 10 hours.I made it exactly as posted, adding the cilantro. My steak tasted strongly of ketchup, so I'd reduce the amount of ketchup or leave it out entirely. But it may have been because I marinated a bit longer than the recipe stated. The cooking time was perfect for medium-rare, and the meat turned out tender. Thanks for sharing your recipe! Made for Bargain Basement tag game.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey