Thai Style Flank Steak

By: Chef Tre Wilcox Serves 4

INGREDIENTS

Tai Syle Flank.jpg
 

FOR THE MARINADE

- 1 cup seasoned rice wine ving
- 1 cup canola oil
- 1  cup soy sauce
- 1/3 cup lime juice
- 1/4 cup orange juice
- 3 each jalapeno  , chopped fine, seeds included
- 3/4 cup chopped garlic, small diced
- 1 cup yellow onion, small diced
- 1 cup peeled ginger, small diced
- 2 teaspoons chinese five spice, ground
- 6 each chili de arbol, chopped

METHOD:

 
  1. FOR THE MARINADE
    Combine all ingredients in a large casserole pan big enough to hold the entire piece of whole flank steak. Place flank steak in marinade, cover and refrigerate overnight, 24hrs preferred.
    Be sure to flip meat over halfway through marination time.
  2. TO FINISH THE STEAK
    Preheat grill to 400-450 degrees.
    Remove steak from marinade and shake off large pieces of the marinade.
    Place meat onto a paper towel lined sheet pan and allow meat to come to room temp before placing on the grill..Maybe one hour.
    Oil grill well before adding meat to it. Cook flank steak 3 min on each side,
    or till cooked to the desired doneness. Rest for 5-8 min. before slicing.
  3. SERVINGS: 4
    SOURCE: Chef Tre Wilcox
 
 
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