Flank steak is a cheaper cut of meat that still delivers quite a flavour hit when prepared properly. Taken from the abdominal area of the animal, the meat needs to be tenderised and preferably marinated to get the best out of it. This Thai-inspired recipe with lime is a fantastic way to use flank steak in style.
This recipe can be served over a simple salad, rice noodles or chips depending on your taste. I like this served over fresh rice noodles with crushed cashew nuts as garnish.
- 3 garlic crushed cloves
- 60ml Thai fish sauce
- 100ml good quality soy sauce
- 5 limes, juiced
- 1/2 tsp dried chilli flakes
- 50g caster sugar
- 125ml water
- Add the garlic, fish sauce, soy sauce, lime juice, chilli flakes, sugar and water into a bowl and combine.
- Add the flank steak to the bowl and marinate overnight. Turn halfway through and make sure the meat is completely covered.
- Pre-heat a skillet or frying pan until hot.
- Remove the steak from the marinate and gently pat dry with a kitchen towel.
- Fry the steak until done to your liking. The steak will colour quickly because of the soy sauce and sugar so don’t use appearance as a guide.
- Allow the steak to rest before serving. Slice thinly across the meat and plate up.
This recipe is full of flavour and brings out the best in the flank steak. If you’re after a little extra kick, adding thinly sliced fresh ginger to the marinade can work.
If you don’t want to fry the steak you can grill or barbecue it. The same rule applies though, the sugar in the marinade will cause the meat to brown quickly so don’t use colour as a guide.