Grilled Flank Steak with Lime, Cilantro and Petite Green Beans
How I love a good flank steak! This cut of meat is notoriously flavorful and delicious and cooks up quickly, yet I've always relied on having to marinate it anywhere from 1 hour to overnight to add tenderness. I finally discovered a recipe that not only is amazingly delicious, but it also doesn't require any marinating at all. Done completely stovetop, this succulent meal went from refrigerator to my dinner table in about 30 minutes. It's light, can be eaten hot or cold, is very low carb, and with a dash of Sriracha Hot Sauce (available at any supermarket for less than $5), it's got a great kick. With summer finally here, it's fun to dive into a refreshing asian-spiced entree, perfect for dinner on the boat, or as a cool picnic lunch. Enjoy!
Grilled Flank Steak with Lime, Cilantro and Petite Green Beans
1 1/2 pounds flank steak
1 TB extra virgin olive oil
1/4 cup fresh lime juice (about 1 1/2 limes if they are large)
1 TB Asian fish sauce
1/2 TB Sriracha Hot Sauce
1 package Equal or a tsp of regular sugar, to taste
1 cup fresh cilantro, chopped
4 thinly sliced green onions
1 pound petite green beans (you can use fresh or frozen; blanch gently 3 minutes in boiling salted water until crisp-tender; drain and cool)
Salt and pepper
Heat grill or broiler to high. Rub flank steak on both sides with olive oil and season generously with salt and pepper. Grill or broil about 4 minutes per side for medium rare, or to your taste. Remove from heat and let rest on a cutting board for 5 minutes.
Meanwhile, mix together lime juice, fish sauce, hot sauce, sugar or sugar substitute, cilantro and green onions in a large bowl.
Thinly slice the steak across the grain. Toss with the lime juice mixture, adding any meat juices on the cutting board or the broiling pan. Add beans, toss, season with salt and pepper and serve. Voila!
Grilled Flank Steak with Lime, Cilantro and Petite Green Beans
1 1/2 pounds flank steak
1 TB extra virgin olive oil
1/4 cup fresh lime juice (about 1 1/2 limes if they are large)
1 TB Asian fish sauce
1/2 TB Sriracha Hot Sauce
1 package Equal or a tsp of regular sugar, to taste
1 cup fresh cilantro, chopped
4 thinly sliced green onions
1 pound petite green beans (you can use fresh or frozen; blanch gently 3 minutes in boiling salted water until crisp-tender; drain and cool)
Salt and pepper
Heat grill or broiler to high. Rub flank steak on both sides with olive oil and season generously with salt and pepper. Grill or broil about 4 minutes per side for medium rare, or to your taste. Remove from heat and let rest on a cutting board for 5 minutes.
Meanwhile, mix together lime juice, fish sauce, hot sauce, sugar or sugar substitute, cilantro and green onions in a large bowl.
Thinly slice the steak across the grain. Toss with the lime juice mixture, adding any meat juices on the cutting board or the broiling pan. Add beans, toss, season with salt and pepper and serve. Voila!
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