Peanut Curry Flank Steak
Flank Steak is always successful in this East meets West savory, sweet, creamy, and spicy marinade. Grilled and thinly sliced, this is a wonderful cut that melts in your mouth.
Ingredients
- 1 Flank Steak, 1½-2 pounds, about ¾" thick
Marinade
- 2 tbsp peanut oil
- 2 tbsp sesame oil
- 2 tbsp dry sherry
- 2 tbsp soy sauce
- 2 tbsp creamy peanut butter
- 2 tbsp hoisin
- 2 tbsp rice vinegar
- 2 tsp curry powder
- 1 tsp fresh ginger, peeled and grated on a fine rasp
- 1 tsp garlic, grated
- 1 tsp red pepper flakes
Instructions
- In a small bowl, whisk together the marinade ingredients.
- Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6-8 hours, turning occasionally.
- Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20-30 minutes before grilling.
- Set your grill up for direct medium heat. Grill the steak until the internal temperature reaches 145 degrees for medium, about 8-10 minutes, turning once halfway through grilling time.
- Remove the steak from the grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices and serve immediately.