Flank steak. It's cheap. Has a huge beef flavor. Grills up in just a few minutes. About the only way to improve upon it is to marinate it. In this case, we are going to borrow the flavors of Vietnam. I have two suggestions before you jump into the recipe. First, marinate the steak for only 1 hour.. The lime juice is quite acidic and it will make the meat tough if you marinate for any longer. Second, I would strongly urge you to pair this with a cucumber salad. The crisp vinegar flavors are perfect with this flavorful, grilled steak.
See here: https://terrygruggen.blogspot.com/2016/07/cucumber-salad.html
1/2 cup fish sauce
1 tablespoon lime zest
1/3 cup lime juice (juice of 3 limes)
2 tablespoons brown sugar
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 flank steak, about 1-1/2 pounds
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for 1 hour.
- Prepare a grill for direct cooking over high heat.
- Pat steak dry with paper towels. Then, cook steak on a covered grill for 4 minutes on each side (medium rare).
- Transfer steak to cutting board and tent with foil. Let steak rest 5 to 10 minutes.
- Thinly slice the steak across the grain and serve with the remaining marinade as a sauce.
Wine pairing: A big, fruity Zinfandel
|Grogs and Goldie, 1956|