Recipes // Main Dish Beef and Pork // Grilled Flank Steak with Spicy Lemongrass and Ginger Glaze

Grilled Flank Steak with Spicy Lemongrass and Ginger Glaze


Servings: 2 (1 cup stir-fry and 1/3 cup cooked rice each)

  • Flank steak, about 3 lb.
  • 2 Tbs. extra-virgin olive oil Salt and freshly ground black pepper, to taste

For The Glaze:

  • 3/4 cup sugar
  • 1/4 cup plus 1 tablespoon fish sauce
  • 1 lemongrass stalk, finely chopped
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 Thai chile, stemmed and finely chopped
  • 1/4 teaspoon freshly ground black pepper
  1. To make the glaze: In a bowl, combine the sugar, fish sauce, lemongrass, garlic, ginger, chile, and black pepper and whisk until the sugar dissolves. Arrange the steak in a rimmed dish in a single layer. Brush the steak with the olive oil, salt and pepper, then pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The steak can also be refrigerated overnight. Bring meat to room temperature before grilling).

Prepare a hot fire in a grill. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking. 

  3. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. Divide the slices among warmed individual plates.
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