Best Grilled Thai Flank Steak Recipes

Thai Salad with Grilled Flank Steak image

Provided by Tracy K

Categories Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

2 lbs flank steaks, approximately
1 cup sesame oil
1/2 cup hot bean paste
1/2 cup soy sauce
8 cloves garlic, peeled and chopped
chili pepper, minced
4 -5 spring onions, chopped
2 large cucumbers (hydroponic)
6 ripe tomatoes, seeded and sliced into wedges
1 red onion, julienned
1/3 cup chopped of fresh mint
1/3 cup chopped cilantro
1/3 cup chopped parsley
1/2 cup sesame oil
1/4 cup soy sauce
1/4 cup fish sauce
2 -3 limes, juice of
2 tablespoons ginger, minced
2 cloves garlic, minced
1 tablespoon minced lemongrass
salt and pepper
chopped peanuts (to garnish) (optional)

Steps:

Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
Combine the ingredients for the dressing, whisk to combine.
Set aside.
Over medium high flame, grill the flank steak to desired doneness.
Allow to rest at least 20 minutes.
Prepare the vegetables: Peel the cucumber leaving strips of the skin.
Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
In a large bowl, combine the vegetables with the herbs and toss.
Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
Slice the steak thinly against the grain.
Arrange the salad on six plates and top each with a portion of the beef.
Garnish with chopped roasted peanuts or a few chives.
Makes six servings.

Nutrition Facts : Calories 825.5, Fat 67.7, SaturatedFat 13.1, Cholesterol 62, Sodium 2839.3, Carbohydrate 18.3, Fiber 3.6, Sugar 7.2, Protein 39.3

GRILLED THAI FLANK STEAK image

Categories Beef

Yield 4 people

Number Of Ingredients 12

■2 pounds flank Steak
■1/3 cup soy sauce
■1/4 cup fresh lime juice
■2 tablespoons Thai chili paste (optional, read above)
■2 tablespoons dark sesame oil
■1/4 cup chopped cilantro
■3 tablespoons sliced lemon grass
■1 tablespoon grated fresh ginger
■1 tablespoon ground coriander
■1 teaspoon red pepper flakes
■1 tablespoon fish sauce
■4 cloves garlic, minced

Steps:

1. Mix all ingredients in a bowl then add steak and marinade to a zip lock freezer bag and marinate in the refrigerator for 2 hours or overnight. 2. Preheat grill to high heat (PREheat being the operative word here). Remove steak from marinade, discarding marinade, and grill for 4 or 5 minutes per side turning only once for medium rare. Add a minute or two per side if you want medium well but you run the risk of the steak becoming tough. Your call. Remove the steak and allow it to sit for about 10 minutes before slicing. This will reuslt in a juicier steak. Now very important! Slice the steak on a bias against the grain. This is the trick for making both flank and skirt steaks tender. Serve warm with cooked rice or over a bed of greens or however.