SPICY THAI MARINADED FLANK STEAK*
FROM A RECIPE IN FOOD AND WINE MAGAZINE
Here is everything you will need to make these steaks.
all photos by sally for 1055
For the marinade, about ½ cup basil and cilantro leaves 50/50, 8 peeled garlic cloves, 2TBS Asian Chili sauce, 2 TBS Asian fish sauce, 1 tsp grated lemon zest, 1 tsp grated lime zest, ½ cup vegetable oil.
For the steak:2, 1 to 1 ½ pound flank steaks (you can also use skirt)
In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil, pulse until the marinade is fairly smooth.
You can keep this in the refrigerator up to 3 days.
Rub the marinade on the steak and let stand for 30 minutes or you can refrigerate for 24 hours.
Grill the steaks over moderately high heat, turning once until medium rare. Mo and I have the same argument everytime we grill steak. He wants to overcook it , it want to undercook it. I always have to remind him that when you take it off the grill and put foil over the top of it and let it “rest” for 10 minutes, it continues cooking!
You can always cook it more, if necessary. You can’t unring the bell. OK, he won this war. Mo wanted 5 min a side, I wanted 4. He was right.
Let rest off the grill covered for 10 minutes.
Then slice across the grain. (Yes I realize my Simply Aisa cutting board is really sad. I even melted a corner of it. Time for a new board.)
And serve, maybe with some asparagus.
Little white wine while I cook, a little red wine with the steak!
Sally’s Notes: This marinade also works well with chicken or shrimp!