Thai-Style Marinated Flank Steak and Herb Salad

Name: Thai-Style Marinated Flank Steak and Herb Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters loosely packed basil; 118 milliliters palm sugar or brown sugar; 1 small bunch chives, cut into 1 1/2-inch segments; 118 milliliters loosely packed cilantro leaves; 3 Tbsps fish sauce; 1 whole flank steak, about 2 pounds; 2 cloves garlic, grated on a microplane zester; 79 milliliters lime juice; 118 milliliters loosely packed mint leaves; 237 milliliters mung bean sprouts; 4 shallots, thinly sliced; 1 Tbsp Thai chili powder (or red chili flakes); 59 milliliters vegetable oil; 59 milliliters water

Need a gluten free and dairy free side dish? Thai-Style Marinated Flank Steak and Herb Salad could be a spectacular recipe to try. One serving contains 229 calories, 10g of protein, and 11g of fat. This recipe serves 6. It will be a hit at your valentin day event. Head to the store and pick up mung bean sprouts, brown sugar, chives, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved.

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Sugar

Water

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Sauce Pan

Transfer to a small bowl, add fish sauce, lime juice, garlic, and chili powder and stir to combine.

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Chili Powder

Fish Sauce

Lime Juice

Garlic

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Bowl

Transfer half to a small container and reserve until step

Add oil to remaining half and whisk to combine.

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Cooking Oil

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Whisk

Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 1

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Flank Steak

Marinade

Meat

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash.

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Marinade

Steak

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Paper Towels

Spread evenly over 1/2 of grate, leaving the other half empty.

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Spread

Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer.

Ingredients you will need

Flank Steak

Steak

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Grill

Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer.

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Cooler

Steak

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Kitchen Thermometer

Grill

Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.

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Steak

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Cutting Board

Aluminum Foil

Thinly slice beef against the grain and transfer to a large bowl.

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Grains

Beef

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Bowl

Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine.

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Bean Sprouts

Marinade

Shallot

Herbs

Serve immediately.

Equipment

Ingredients

Servings:

118milliliters

loosely packed basil 118milliliters

palm sugar or brown sugar 1small bunch

chives, cut into 1 1/2-inch segments 118milliliters

loosely packed cilantro leaves 3Tbsps

fish sauce 1

whole flank steak, about 2 pounds 2cloves

garlic, grated on a microplane zester 79milliliters

lime juice 118milliliters

loosely packed mint leaves 237milliliters

mung bean sprouts 4

shallots, thinly sliced 1Tbsp

Thai chili powder (or red chili flakes)59milliliters

vegetable oil 59milliliters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.