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Categories:
chili paste with garlic ketchup soy sauce fish sauce olive oil vinegar cilantro ginger ground coriander
Viewed: 71 - Published at: 4 years agoIngredients
- 1 beef flank steak (1-1/2 pounds)
- 14 cup chili paste with garlic
- 14 cup ketchup
- 1 teaspoon soy sauce, or
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- 2 tablespoons vinegar
- 14 cup chopped cilantro (optional)
- 1 tablespoon sliced lemongrass (optional)
- 1 tablespoon grated fresh ginger (optional)
- 1 tablespoon ground coriander (optional)
Method
- Combine ingredients (adding optional for Thai flavor if desired) except steak in a small bowl.
- Mix to combine in a large zip top bag.Place flank steak in bag and seal, message meat to coat with marinade .
- Refrigerate 8 hours or overnight.
- Bring to room temperature for 30-60 minutes.
- When ready to cook, remove from marinade and discard marinade.
- Preheat grill for direct cooking.
- Rub grid with oil.
- Grill 3-4 minutes per side over high heat for med-rare.
- Do not touch meat for 3-4 minutes.
- Allow to rest 15 minutes after grilling before slicing.
- Transfer steak to platter.
- Slice thinly on diagonal across grain.
