Asian-inspired Flank Steak
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My vegetarian son says if one dish could ever lure him back to meat, this would be it. The trick here is the kid-pleasing marinade, which is essential for both flavour and tenderness because flank is a tougher cut
Recipe by Bonny Reichert
1 to 2
, or soy sauce
, from 1/2 lime
, or brown sugar
800-g to 1.5-kg
beef flank steak
, to taste
, to taste
- Place all the marinade ingredients in a large zip-top bag and squish to combine. Add the steak, seal the bag and refrigerate for 8 hours or overnight.
- When you’re ready to cook, remove steak from bag, discarding marinade. Sprinkle meat with a little salt and pepper. Cook on a grill, preheated to high, for 7 to 9 minutes each side for medium rare, turning once. (Rainy day? No outdoor grill? Try pan-searing – search for “Pan-seared Steak in our Recipe File).
- After cooking, let meat rest 5 to 10 minutes to retain its juices. Slice thinly across the grain, on the diagonal, and serve with rice or stir-fried veggies, or on a bed of salad greens.