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Roasted Chili Flank Steak

  • MIX red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

  • REFRIGERATE 30 minutes or longer for extra flavor.

  • BROIL or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices. Serve with Fiery Thai Salsa, if desired.

  • Thai Kitchen Tip: Use leftover cooked flank steak to prepare Thai Beef Salad.

  • Nutrition Information Per Serving: 194 Calories, Fat 10g, Protein 24g, Carbohydrates 2g, Cholesterol 34mg, Sodium 348mg, Fiber 0g

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