Lime-marinated flank steak

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 using Thai fish sauce, the meat in this flank steak recipe is flavoured and tenderised so it can be cooked quickly on the barbecue

First published in 2015
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Ingredients

Metric

Imperial

Flank steak

Equipment

  • Barbecue

Method

1
Put the garlic, fish sauce, soy sauce, lime juice, water, caster sugar and chilli flakes in a bowl and whisk together
2
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
  • 1000g of whole piece beef flank steak
3
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
4
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
5
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
First published in 2015
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Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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