by Kate Heyhoe
3 tablespoons fresh lime juice
2 tablespoons peanut or canola oil
2 tablespoons fish sauce (nam pla)
1 tablespoon oyster sauce
1 tablespoon soy sauce
3 tablespoons sugar
4 cloves garlic
1 serrano chile
1/8 teaspoon red pepper flakes
2 pounds flank steak
Combine all marinade ingredients in the work bowl of a mini-chopper and blend until garlic and chile are minced and mixture is well combined. (Or, mince the garlic and chile by hand and combine all ingredients.
Marinate the steak, refrigerated overnight, in a nonreactive dish or zipper bag.
When ready to cook, heat the grill. Over high to medium-high heat, grill steak on both sides until medium-rare (or your preferred degree of doneness). Let stand 5 minutes, tented with foil. Slice the steak on the bias into thin strips and serve.
Note: Serve leftover steak on a bed of lettuce and herbs (such as basil), and rice with a sauce made of fish sauce, rice vinegar and a bit of soy. MMM good!
Kate's Global Kitchen for August-September 2002:
08/30/02 More Grilling, All Year Long
09/06/02 "Meating" the Italian "Salumeria"
09/13/02 Cooking Up an Italian Life
09/20/02 Savoring Salt-Packed Anchovies & Capers
09/27/02 The Little Italian Cookbook, Revised
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created August 2002
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