For this recipe a rib eye steak, strip steak or a tri-tip will work as well as a flank steak.
Although the flank steak is considered low-cost meat, I disagree with this. Still, the price difference between flank steak, rib eye steak, and a strip steak is not that big. Besides that the flank steak meat has its own special great flavor.
Two important things we should be remembered when cooking the flank steak: the longer the meat marinades, the better; and the cooked meat must be sliced across the grains. A good marinade will tenderize the meat and spices and herbs will give the flank steak a wonderful aroma and taste.
The flank steak is everybody’s favorite cut of meat to be prepared on a grill. Though this type of meat belongs to tough cuts, prepared and served properly, it will melt in your mouth. A glass of wine or a bottle of beer will definitely help to enjoy its taste.
Lime Marinated Flank Steak
- 2 lb flank steak
- 3 cloves of garlic, minced
- ¼ cup soy sauce
- 3 tbsp fish sauce
- 2 tbsp cane sugar (or brown sugar)
- 1 tbsp Sriracha sauce or other spicy chili sauce
- Juice of 2 limes
- ½ tsp black pepper
Mix the ingredients for the marinade. Cover steak with the marinade. Marinate in the refrigerator for no less than a day.
Remove the meat from the refrigerator 30 minutes before cooking.
Grill the meat for 4-6 minutes on each side on medium-to high heat. After 2 minutes on the grill rotate the steak by 90 degree to get a beautiful mesh grill.
Transfer the steak to a cutting board, cover with foil and leave for 10 minutes. At this time, the cooking process continues inside the meat and the juices are distributed.
Slice the steak very thinly against the grains and slightly at an angle to get thin and wide stripes of the meat.
Cook with pleasure and enjoy the world!