Sweet and Spicy Grilled Flank Steak

Sweet and Spicy Grilled Flank Steak

Sweet and Spicy Grilled Flank Steak
Author: Ginny Wright
This is another great recipe by Melissa Clark for the New York Times.[br][br] “This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that’s all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.”
Ingredients
  • 3 tbsp. coarsely chopped scallions
  • 1 tbsp. peeled and finely chopped ginger
  • 1 fresh jalapeño, seeded if desired, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp. light brown sugar
  • Zest of 1/2 lime
  • 2 tsp. lime juice
  • 1 tsp. sriracha or other hot sauce (or to taste)
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. coarse kosher salt
  • 1/2 lb flank steak
Instructions
  1. In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
  2. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 30 minutes or overnight.
  3. When you are ready to cook the steak, heat the grill to medium-high heat. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare). Let rest on a cutting board for 5 minutes, then slice thinly.
3.5.3208

 

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