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1 kg flank steak
1/4 cup chili-garlic sauce, or Sambal Oelek, a fiery chili sauce
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, folding in half if necessary. Whisk chili-garlic sauce with fish sauce, oil, ginger and garlic in a small mixing bowl. 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 flavor, turning steak once.
When ready to barbecue, oil grill and preheat barbecue. Discard marinade and grill steak over the hottest part of the barbecue until seared and browned, about 5 to 6 minutes for medium-rare. Flank steak cooked beyond medium tends to be tough. Remove steak from barbecue to a cutting board. Squeeze lime juice overtop. Let sit for 5 minutes, then scatter with coriander. Thinly slice the meat across the grain. Serve with rice pilaf or wrapped in warm tortillas topped with a dab 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 flavors from Thailand.
You can buy the fish sauce and chili-garlic sauce at Oriental grocery stores or specialty food shops.