Thai Grilled Flank Steak with Spicy Peanut Sauce

Name: Thai Grilled Flank Steak with Spicy Peanut Sauce
Prep time: 10 min
Cook time: 16 min
Yield: 8
Cuisine: Asian Other,
Ingredients: 1/2 cup soy sauce; 7 tbsps lime juice divided; 1/4 cup packed brown sugar; 2 tbsps Thai Kitchen® Premium Fish Sauce; 2 tbsps chopped fresh Thai bird's eye chilies; 2 tsps McCormick® Garlic Powder; 2 tsps McCormick® Ginger, Ground; 1/2 cup peanut butter; 1/4 cup water; 2 pounds flank steak

Grill situation: Thai takeover! Soy + Sweet + Spice = one stand-out flank steak marinade. Fish and soy sauces marry with Thai chile and brown sugar to bring out the signature flavors of Thailand. Drive it home with a spicy peanut sauce on top.

10m

PREP TIME

16m

COOK TIME

287

CALORIES

10

INGREDIENTS

Servings: 8

Ingredients

1/2 cup soy sauce
7 tablespoons lime juice, divided
1/4 cup packed brown sugar
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons chopped fresh Thai bird's eye chilies
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Ground Ginger
1/2 cup peanut butter
1/4 cup water
2 pounds flank steak Substitutions available
- skirt steak

KEY PRODUCTS

INSTRUCTIONS

1 Mix soy sauce, 6 tablespoons of the lime juice, brown sugar, fish sauce, chilies, garlic powder and ginger in small bowl. Reserve 3 tablespoons of the marinade for brushing steak during grilling.
2 Remove another 3 tablespoons of the marinade into another small bowl. Add peanut butter, water and remaining 1 tablespoon lime juice; mix well. Set peanut sauce aside until ready to serve.
3 Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
4 Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Slice steak and serve with Savory Peanut Sauce.

TIPS AND TRICKS

Thai bird’s eye chilies are small hot chilies commonly found in Southeast Asia. If unavailable, substitute with chilies de arból or fresh cayenne peppers.