It’s very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly sever against the grain before serving.
Substances
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⅓ cup (about 4 limes) freshly squeezed lime juice
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2 tablespoons soy sauce
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2 scallions (about ⅓ cup), thinly sliced
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2 tablespoons minced, peeled new ginger
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½ teaspoon red-pepper flakes
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1 ½ pounds flank steak
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Vegetable oil, for grates
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Coarse salt and ground dim pepper
Directions
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In a resealable plastic get, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal get (set apart in a dish to recall any leaks); marinate in the refrigerator, turning every so customarily, up to 1 hour.
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Heat grill to high; lightly oil grates. Utilize steak from marinade, letting excess drip off (discard marinade); season with salt and dim pepper. Space on grill; quilt. Cook, turning once, except meat reaches desired doneness, 6 to eight minutes for medium-uncommon. Let leisure 10 minutes before cutting thinly.
Originally seemed: Day after day Meals, July/August 2005
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