Flank steak is one of my favorite cuts of meat. It's lean and you barely have to cook it and it's done. I usually broil the flank steak, but this time we threw it on the grill (or grill pan inside) to sear it on a stick. Blake and I love peanut sauces so I developed a recipe from the guidance of a few others I found on the web. This would make a great appetizer or even a main protein for dinner.
Marinade Ingredients:
-1 pkg flank steak
-1/3 cup olive oil
-1/4 soy sauce
-3 Tbsp fish sauce
-1/2 shallot, minced
-juice of 2 limes
-2 Tbsp minced ginger
-1 tsp salt
-1/2 tsp pepper
-3 cloves of garlic
-1 bunch of cilantro, roughly chopped
Peanut Sauce Ingredients:
-3 Tbsp water
-1 clove garlic, minced
-1/2 cup dry roasted peanuts
-4 Tbsp coconut milk
-juice 1/2 lime
-2 Tbsp sesame oil (or peanut oil)
-1 Tbsp chopped cilantro
-1 tsp sriracha
-1 Tbsp soy sauce
-1 tsp minced ginger
First, mince the shallot, garlic and cilantro. If you're using fresh ginger, grate it or thinly slice and mince. I just use the stuff out of the tube or from the jar (I know, it's cheating a bit).
Thinly slice the flank steak into about 3/4 inch pieces...cutting against the grain of the meat.
Don't forget to soak your skewers in water if you are using wooden ones so they don't burn on the grill. Add the flank steak to the marinade tupperware and stir around until each piece is evenly coated. Cover and marinate at room temperature for at least 20 minutes and up to 2 hours.
While the steak is marinating you can make your peanut sauce in a food processor. Combine all the ingredients and pulse until they are evenly blended. If you want the sauce to be thinner you can add a little more water. Garnish with a few peanut halves and cover until you are ready to serve. This is also a good time to turn the grill to medium-high.
To thread the meat of the skewers just start at one end and "sew" down to the other end. Set on a serving plate and drizzle any remaining marinade over the steak.
Grill the meat over medium-high, direct heat turning every couple of minutes. I suggest spraying the grill grate with grilling oil so they don't stick. The total cook time should be between 5-10 minutes depending on how hot your grill (or gill pan) is. You want there to be brown pieces on the outside, but not overcooked or it will get tough and chewy. Let the skewers sit for about 10 minutes on a clean plate before digging in. This will help the flavors absorb in the meat. Enjoy with your peanut dipping sauce!
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