Flank steak, cut from the abdominal muscles of the cow, may be less well know than sirloin or fillet but given the right treatment as it is here in Martin Wishart's recipe, this cut of beef can be equally delicious. Steeped overnight in an Asian-inspired marinade, the meat in this flank steak recipe is flavoured and tenderised so it can be cooked quickly on the barbecue
Put the garlic, fish sauce, soy sauce, lime juice, water, caster sugar and chilli flakes in a bowl and whisk together
Place the beef in a dish and cover with the marinade, making sure the meat is covered on both sides. Marinate for 24 hours, turning the meat from time to time
You won't find flank steak on the supermarket shelves so order in advance from your local butcher.
The next day, pre-heat the barbecue until very hot. Remove the beef from the marinade, pat it dry with kitchen towel, then place it on the grill. Cook for three to four minutes on each side for a medium-rare finish
The beef will colour fairly quickly due to the sugar and soy sauce. As ever, the cooking time will vary depending on the thickness of the steak and the temperature of the barbecue
Allow the steak to rest for a few minutes, then slice it thinly against the grain of the flesh and serve immediately with accompanying side dishes such as spicy aubergine salad, Japanese coleslaw salad, crunchy fennel salad and Puy lentils with Dijon mustard vinaigrette
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