Vietnamese Flank Steak
Bobbi’s Kozy Kitchen
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 3 limes, zest and juice
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and grated (about 2 inches)
- 1 large jalapeno, (seeds and veins removed if desired) minced
- 1 flank steak (about 1 1/2 pounds)
- In a small bowl, combine the fish sauce, soy sauce, lime zest, lime juice, brown sugar, garlic, ginger, and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if you refrigerate it.
- Heat the grill to medium-high, and grill steak about 3 to 4 minutes per side for rare. Transfer steak to a cutting board and let rest for 10 minutes
- Thinly slice steak and serve over cooked rice with the remaining marinade as a sauce.
Yield: Serves 4
Prep Time: 00 hrs. 40 mins.
Cook time: 00 hrs. 08 mins.
Total time: 48 mins.
Tags: garlic, jalapeno, beef, Asian
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