When we get to this time of year, I start thinking about grilling recipes. We spend a lot of time up at our cabin over the summer, starting with Memorial Weekend, and most of our meals are made on the grill. Everything seems to taste great when it’s cooked on the grill and clean up in the kitchen is always a snap.
This Asian marinade takes an ordinary flank steak turns it into something really special. It’s a little spicy from the chili sauce, a little tangy from the lime juice and there’s just the right amount of saltiness from the soy sauce. This marinade would also be delicious on chicken, pork or even portabella mushrooms. You can also make this ahead of time and freeze it and the meat together in a ziploc bag. When you’re ready to grill, just defrost it and you’re ready to go!
Asian Marinated Flank Steak
- Juice of one lime
- 1/4 cup low sodium soy sauce
- 2 cloves garlic, grated with a microplane grater
- 2 tsp Asian chili sauce (more if you want it spicier)
- 2 tbsp peanut oil (preferable) or canola oil
- 2 tbsp chopped cilantro
- 1 green onion, white and green parts finely chopped
- Black pepper to taste
- Flank steak
Combine first four ingredients in a small bowl. Gradually whisk oil into the mixture. Add cilantro, green onion and black pepper.
Pour marinade into a ziploc back and add flank steak. Refrigerate and allow to marinate for at least 30 minutes, or overnight.
Heat grill to 400 degrees. Grill steak for 8 to 10 minutes per side for medium rare to medium.
Remove from grill and let rest for about 10 minutes. Slice into thin slices across the grain.
Shared at these great blogs: