Thai Flank Steak
It is important to realize that Thai cuisine demands a unique balance of flavor. Furthermore, this Thai Flank Steak recipe demonstrates this balance with ease! With this in mind, it is easy to understand the relationship between the flavors.
First, the savory umami flavors of the Thai Flank Steak are perfectly balanced by the subtle sourness of rice vinegar and lime juice. In fact, the slight sweetness of rice wine and mint help to balance this sour element. Next, the Thai Flank Steak is given an element of salt from the soya, reinforced by garlic salt. Furthermore, the earthiness of the meat is expanded upon by the addition of slightly bitter ground coriander. Lastly, the Thai Flank Steak is flavored with chili paste, adding an amazing spiciness to achieve a desired balance of flavor.
To put it differently, Thai Flank Steak is sour, sweet, salty, bitter, savory and umami; everything a Thai dish needs.
Looking for more recipes? Check out this amazing White Wine Shrimp With Lemon And Garlic!
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Furthermore, this simple, delicious Thai Flank Steak recipe will take you to Thailand from the first bite!
- 2 pounds flank steak
- 1/4 cup rice vinegar
- 1/4 cup rice wine
- 1/3 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons dark sesame oil
- 1/2 small red onion, diced
- 1/4 cup freshly chopped basil
- 1/4 cup freshly chopped mint
- 3 tablespoons sliced lemongrass
- 1 tablespoon ground coriander
- 3 tablespoons chopped peanuts
- 3 tablespoons chili paste
- 1/2 teaspoon garlic powder/garlic salt
First, combine the soy sauce, rice vinegar, rice wine, lime juice and sesame oil in a large bowl.
Next, stir in the diced onion, basil, mint, lemongrass, and chopped peanuts.
Second, season the mixture with the chili paste, coriander, and garlic powder/salt.
Lastly, layer the flank steak in the marinade, covering well.
Finally, refrigerate for 6 hours or ideally overnight.
First, preheat the grill/BBQ/Oven to a medium-high heat.
Furthermore, it is crucial to oil the grill properly. Next, spray a large sheet of aluminum foil with non-stick cooking spray or grease with oil.
Crucially, drain the liquid from the marinade. Afterward, layer the meat on the foil with the remaining
non-liquid marinade ingredients.
Lastly, fold the edges of the foil to seal, and grill for 20 minutes.
In the end, this Thai Flank Steak recipe will blow your mind. The perfect balance of flavors are achieved in one seriously simple dish!