Other · Salad
Thai-Style Grilled Flank Steak Salad
Flank steak marinated in a sweet, sour, salty and hot lime and fish-sauce dressing, charred over a two-zone fire, sliced thin and tossed with mint, coriander, basil, shallot, cucumber and bean sprouts.
- YieldServes 4
- Hands-on45 min
- Total2 h 1 min
- Difficulty
Ingredients
Marinade
- 100 glight brown sugar, packed
- 60 mlwater
- 3 tbspfish sauce
- 2 tbspsoy sauce
- 80 mlfresh lime juice, from 3 to 4 limes
- 2 clovesgarlic, finely grated
- 1 tbspThai chilli powder or red chilli flakes
- 60 mlvegetable oil
Steak
- 900 gflank steak (or hanger, skirt or flap)
Salad
- ½ cupfresh mint leaves, loosely packed
- ½ cupfresh coriander (cilantro) leaves, loosely packed
- ½ cupfresh basil leaves, loosely packed
- 4medium shallots, thinly sliced
- 1small cucumber, cut into 1 cm chunks
- 1½ cupsmung bean sprouts, rinsed and dried
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