Serves 6
Grilled Asian Flank Steak
- Prep Time 15 Minutes
- Cooking Time 3-6 Hours And 30 Minutes
- Method Direct Heat
Ingredients
- 1/2 Cup Soy Sauce
- 1/2 Cup Plum Sauce
- 1/2 Cup Pineapple Juice
- 1/2 Cup Tomato Sauce
- 1/4 Cup Finely Sliced Spring Onions
- 3 Tablespoons Chopped Fresh Cilantro
- 2 Tablespoons Minced Fresh Ginger
- 2 Tablespoons Minced Fresh Garlic
- 2 Flank Steaks, Each About 1/2Kg And 2Cm Thick
Instructions
- In A Medium Bowl Combine The Marinade Ingredients.
- Trim The Flank Steaks Of Any Surface Fat And Then Place Them In A Large, Resealable Plastic Bag. Pour In The Marinade, Press The Air Out Of The Bag, And Seal Tightly. Refrigerate For 3 To 6 Hours, Turning Occasionally.
- Remove The Steaks From The Bag And Reserve The Marinade. Pour The Marinade Into A Small Saucepan, Bring To A Boil, And Boil For 1 Full Minute. Pat The Steaks Dry With Paper Towels And Allow The Steaks To Stand At Room Temperature For 20 To 30 Minutes Before Grilling. Grill Over Direct High Heat (230°C To 290°C), With The Lid Closed As Much As Possible, Until Cooked To Desired Doneness, 8 To 10 Minutes For Medium Rare, Turning Once. Remove From The Grill And Let Rest For 3 To 5 Minutes. Cut Across The Grain Into Thin Strips.
- Serve Warm With The Sauce.
- Marinating Time: 3-6 Hours
- Preparation Time: 15 Minutes
- Braai Time: 8-10 Minutes
- Total Time: 3-6 Hours And 30 Minutes
- Serves: 6
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 230°C-290°C
- Core Temperature: 60°C
- Equipment: Precision Grill Tongs
What Do You Need? Recommened Tools
Precision Grill Tongs
R549.00
