Total Time
2hrs 7mins
Prep 2 hrs
Cook 7 mins

This is from Americas Test Kitchen. They say to partially freeze your meat to make the cutting easier. It really does help! I used Sriracha sauce, for the Asian chili Sauce, but you can use sambal, but it is much spicier. Use 6-inch-long skewers; you'll need about 24. As for dipping sauce, this is what I use http://www.food.com/recipe/peanut-dipping-sauce-with-a-kick-159823

Ingredients Nutrition

Directions

  1. Cut flank steak in half lengthwise and freeze for 30 minutes.
  2. Combine soy sauce and all other ingredients in a measuring cup, set aside.
  3. Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
  4. Weave meat onto individual bamboo skewers.
  5. Dunk meat end of each skewer in the marinade to coat.
  6. Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
  7. Pour the remaining marinade over the meat.
  8. Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
  9. Adjust an oven rack to the top position and heat the broiler.
  10. Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
  11. Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
  12. Serve immediately.
Most Helpful

5 5

Oh my! Oh my! My family loved this recipe! I used the ingredients as listed except I only put 1 tablespoon of Asian chili sauce so it wouldn't be too spicy for the kids(I used Sriracha sauce.) I couldn't find my skewers so I just cut the meat and poured the marinade over it. Then, after an hour, I laid the meat on my broiling pan and cooked it. The remaining marinade I boiled for a while so I could use it as additional sauce. I served the meat as dinner over brown rice.

5 5

I'm just learning to cook Thai cuisine and made this last night. WOW! I could eat it for breakfast, lunch and dinner. The marinade is amazing. The only change I made was substituting Splenda for the sugar to make it diabetic friendly. Very easy to prepare and it doesn't get any tastier.

5 5

Agree with other posters - this was fantastic and not to be missed! When I saw it was from America's Test Kitchen, I knew it would be excellent, but when I saw the ingredients and saw how easy it would be to de-carb it, I had to try it! <br/><br/>Worth a mere 6 minutes of broiling time - indoor broiling is a huge plus, don't like dragging out the grill just for myself, plus it was cold and raining like mad that day. I broiled at 350 degrees for 3 minutes each side. I also waited to skewer them until after the marinating, as I wanted to make use of all the sauce, didn't want the bottoms to miss out on the opportunity to bask in the yummy marinade. They were perfectly done and med rare inside, very tender and juicy.<br/><br/>I made a couple of adjustments to make it lower carb, as I mentioned earlier (used splenda instead of sugar, and a little grated onion instead 2 scallions). Like another poster, I wasn't sure if the marinade would be enough, but it was just right for my 1.75 pound piece of flank steak. Most of marinade stuck to the meat, and I had very little to toss. Made the peanut sauce Lisa in Cali suggested, with the same low carb modifications noted above, and I also used no sugar almond butter 'cuz that's what I had on hand. To die for! <br/><br/>Also great on wings. This is my new fave recipe. It was added to my permanent recipe book within an hour of dinner, which I have to say is probably a first. I liked it that much. Thanks a mil, Lisa in Cali!!!