A flank steak marinated in a sweet-and-sour peanut butter and chili sauce, grilled and served with crunchy peanuts and fresh herbs.
Ingredients
- 3 pieces Garlic clove
- 120 ml Lime juice
- 100 g Sugar
- 80 g Creamy peanut butter
- 60 ml Fish sauce
- 2 pieces Fresno chilies
- 1 kg Beef flank steak
- 1 tsp Fine salt
- 2 tbsp Vegetable oil
- 30 g Finely chopped salted roasted peanuts
- 1 handful Fresh mint leaves
- 2 pieces Scallions (green onions)
Method
- Prepare the spicy peanut butter dressing according to the prepared component recipe.
- Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak to an even thickness of about 1 cm.
- Pierce the meat on both sides with a large fork. Season generously with salt.
- Place the steak in a resealable freezer bag, add half of the reserved dressing, seal the bag, and coat well. Let marinate in the refrigerator for at least 1 hour and up to 12 hours.
- Prepare a grill for high heat. Oil the grate with vegetable oil.
- Grill the steak, flipping halfway through to get grill marks on both sides, until rare (an internal temperature of 52°C for a rare steak), about 8 to 10 minutes. Check the doneness by touch: the meat should be firm like the palm of your hand.
- Transfer the steak to a cutting board and let rest for at least 15 minutes and up to 30 minutes.
- Cut the steak in half lengthwise, then slice thinly against the grain. Arrange the slices on a platter, drizzle with the reserved dressing, and garnish with the chopped peanuts, mint leaves, and/or sliced scallions.
Nutrition
Per serving
- Energy
- 454.6 kcal
- Protein
- 39.77 g
- Carbohydrate
- 21.92 g
- Fat
- 23.63 g
- Fibre
- 1.48 g
- Calcium
- 10.78 mg
- Iron
- 0.36 mg
- Magnesium
- 26.34 mg