Thai-Style Flank Steak Thai-Style Flank Steak

Photography: Maya Visnyei | Food Styling: Michael Elliott and | Prop Styling: Geary House

  • Total time 2 hours & 30 minutes
  • Portion size 8 servings



In bowl, stir together garlic, shallots, lem­ongrass, sugar, fish sauce, oil, lime juice, soy sauce and pepper. Transfer 3 tbsp of mixture to ramekin; pour remaining mix­ture into resealable plastic bag. Add steak to bag, pressing out air; close bag. Refrig­erate, flipping occasionally, for 2 hours.

Preheat barbecue to medium heat (350°F); grease grill. In bowl, toss mush­rooms with reserved lemongrass mixture. Sprinkle with salt.

Remove steak from marinade, shaking off excess; discard bag and remaining mar­inade. Grill steak uncovered, flipping once, until grill­marked and medium­rare, about 12 minutes. Transfer to cutting board; tent with foil and let rest for 10 minutes.

Meanwhile, grill mushrooms uncovered, flipping once, until grill-marked, about 5 minutes.

Slice steak across the grain into 1⁄4­inch­ thick slices. Place steak, mushrooms and lettuce on serving platter. Serve with Soy Dipping Sauce.

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 807 mg
  • Protein 22 g
  • Calories 232
  • Total fat 11 g
  • Cholesterol 65 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g
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Lunch & Dinner

Thai-Style Flank Steak