SPICY THAI STEAK

by Johanna Thompson

Hat tip to Bill Kim and Food & Wine Magazine for this Savory Fave. I've edited for more time to KEEP IT SAVORY, and I've simplified the marinade a bit. The original calls for 1/4 each of fresh cilantro and basil--not listed here, but 100% encouraged if you have them. This is perfect for a salad or atop the Sesame Peanut Noodles with Vegetables.

INGREDIENTS

  • 2 tablespoons + 1 pinch Pixie Dust Salts Thai Ginger Lemongrass 
  • 5 peeled garlic cloves
  • 2 tablespoons garlic chili sauce or Sriracha
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/4 cup coconut oil, warmed to liquid
  • 3 pounds flank steaks 

DIRECTIONS

  1. Take steaks out of refrigerator and rub all over with Thai Ginger Lemongrass salt. Let sit while you prepare the marinade.    
  2. Marinade. In a mini food processor, pulse garlic, chile and fish sauces, the lemon and lime zests and oil until smooth.
  3. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes. MAKE AHEAD and refrigerate for up to 24 hours.
  4. Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Lightly sprinkle 1 pinch Thai Ginger Lemongrass salt over meat. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve with Sesame Peanut Noodles (recipe in the The Saltiness Blog).