Most steaks need little more than salt and perhaps a bit of olive oil before going on the grill. To marinate an expensive cut like a T-bone or a filet is to mask the flavor of a beautiful piece of meat. But a good marinade can work wonders to add flavor and tenderize fatty cuts like flank steaks.
This recipe for Thai-marinated flank steak – from Greg Ziegenfuss, executive chef of Butler’s Pantry in St. Louis – is perfect for creating a melt-in-your-mouth flank steak with the bright flavors of Southeast Asia.
Ginger, lemongrass, garlic, soy, sesame oil and rice wine vinegar create a steak that is at once sweet, sour, salty, bitter and umami in every bite. And for a real kicker, add some of chef Zigenfuss’ mango chutney.
*Photo and recipe courtesy of The Food Channel
- 2 pounds flank steak
- ½ cup sesame oil
- ½ cup soy sauce
- ½ cup rice wine vinegar
- ½ cup honey
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 stalk lemongrass, smashed
- 4 green onions, thinly sliced
- 1 In resealable bag, combine all dry and liquid ingredients and shake well to mix. Add the flank steak to mixture, seal the bag and place in the refrigerator to marinate overnight or for a minimum of four hours – turning 2-3 times while in the refrigerator.
- 2 After marinating, remove from the refrigerator and allow steak to come to room temperature. This is also a great time to preheat the grill to medium-high heat.
- 3 Grill directly over heat for eight minutes per side (for medium-rare) or to your desired doneness.
- 4 Remove the steak from the grill and allow to rest for 10 minutes while cleaning your grill.
- 5 Carve against the grain and serve.