194
CALORIES
7
INGREDIENTS
Ingredients
- 2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 2 tablespoon vegetable oil
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon cumin seed, crushed
- 1 teaspoon coarse sea salt
- 2 pounds flank steak
- Fiery Thai Salsa, (optional)
INSTRUCTIONS
- 1 MIX red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.
- 2 REFRIGERATE 30 minutes or longer for extra flavor.
- 3 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.
- 4 Thai Kitchen Tip: Use leftover cooked flank steak to prepare Thai Beef Salad.
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