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1 kg flank steak
1/4 cup hot chili-garlic sauce, or sambal oelek
1/4 cup fish sauce
1 tbsp sesame oil
1 tbsp grated fresh ginger
2 garlic cloves, crushed
1 lime, cut in half
1/4 cup chopped fresh coriander
Place steak in a resealable plastic bag or dish just large enough to hold it snugly. In a small mixing bowl, whisk chili-garlic sauce with fish sauce, sesame oil, ginger and garlic. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate at least 3 to 4 hours, but preferably overnight for best flavour development. During marinating time, massage bag at least once or turn steak in dish.
When ready to barbecue, oil grill and preheat barbecue to high heat. Discard marinade and grill coated steak over hottest part of barbecue just until seared and well browned. This will take only 2 to 4 minutes per side, depending on thickness of meat. (Flank steak cooked beyond medium tends to be tough.)
Remove steak from barbecue to a cutting board. Immediately squeeze lime juice over top. Let stand for 5 minutes, then scatter with coriander. Thinly slice meat across grain. Serve steak on a bed of rice mixed with grilled peppers and green onions or wrapped in warm tortillas topped with chopped vine-ripened tomatoes and a dollop of sour cream.
Calories 287, Protein 35.7g, Carbohydrates 4.4g, Fat 13.3g.
Here's a healthy barbecue entrée that capitalizes on lean flank steak, ginger and other assertive flavours from Thailand.
Sambal oelek, a paste made from fresh chilies, vinegar and salt, is used in Indonesian cooking much like our North American hot sauces, such as Tabasco. However, sambal oelek is much hotter. Look for it in the Oriental section of grocery stores as well as in Chinese markets.
Prepare steak as you would for barbecuing. Preheat oven broiler. Place steak on an oiled broiling pan about 4 inches (10 cm) from broiler. Broil about 3 to 6 minutes per side for medium-rare steaks. Then proceed with recipe.