July 21, 2016
Dinner, Main Dish, Beef,
Steak, Thai, 5-Minute Prep, Quick Meals, Weeknight Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Marinades & Brines more
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"This is a recipe I am posting for 2016 Culinary Quest for the Thailand/Indonesia leg. This is a recipe I found from "Lobel's of New York" on (lobels.com). Time doesn't include the marinating time, which should be at least one hour and up to 8 hours."
1. Whisk together all the ingredients except the steak and cilantro used for garnish in a shallow glass or ceramic dish. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours, letting the meat come to room temperature before grilling.
2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.
3. Lift the steak from the dish, letting the marinade drip back into the dish. Grill the meat for 6 or 7 minutes, brushing several times with the marinade during the first 5 minutes of grilling. (The oil in the marinade may cause flare-ups.) Turn the steak and grill for 6 to 7 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.
4. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Serve garnished with cilantro.
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Great marinade, just the right amount of heat from the chili sauce and loved the lime flavor. I used a flank steak cooked on a cast iron grill pan. I boiled the leftover marinade and drizzled it on rice.
This was good and flavorful. I couldn't find hanger steaks, so the butcher recommended sirloin instead. I ended up cooking mine a little bit too long but they were still good. Thanks for sharing, Lynn. Made for CQ3 - Thailand/Indonesia.
Super delicious and super easy. I did use a Thai chile sauce, which was both sweet and hot. For the steak, I used some petite sirloins that I had, which worked out great. I will definitely make this again! Made for Culinary Quest 2016.