Maybe I have said this before but flank steak to me is ounce for ounce the best value of any cut of beef. Once you learn to cook and cut it properly, you can have deliciously tender steak at a fraction of the cost of the more popular cuts. And in this economy, every little bit helps. (like I really needed to tell you that) The marinade in this recipe imparts a very destinct Asian flavour with minor amounts of heat. Many recipes kick up the heat factor by adding Thai chili paste to the marinade. But for me the addition of the chili paste depends on what I am serving the steak with. For example if I am adding the steak to a salad, then I omit the chili paste. With rice and stir fry bell peppers, add the chili paste.

The key to a tender flank steak is in the fast cooking method and the slice technique. So make sure to pay attention the detail. 

INGREDIENTS:

• 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

PREPARATION:

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.

Serves 4

Heat Factor