Flank Steak with Thai Marinade

From Rose Reisman's "Secrets for Permanent Weight Loss"

Flank steak is one of the leanest cuts of meat you can eat and is absolutely delicious. I use it for sandwiches and substitute it for other cuts of steak. For the most tender result, marinate the beef for a minimum of 2 hours and preferably overnight. You can also enjoy the marinade as a sauce with the dinner if you boil it for a minimum of 5 minutes.

Thai Marinade

  • 1 cup light coconut milk
  • ¼ cup freshly squeezed lime of lemon juice
  • 3 Tbsp brown sugar, packed
  • 2 Tbsp fish or oyster sauce
  • 1 ½ tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1 tsp hot Asian chili sauce

Flank Steak

  • 1 ½ lb flank steak
  • 2 tsp vegetable oil
  • 2 cups sliced onions
  • 2 cups sliced red bell peppers
  • 2 tsp cornstarch

Garnish

  • 1/3 cup chopped cilantro or parsley

1. To make the marinade, in a large bowl, combine the coconut milk, lime juice, sugar, fish sauce, garlic, ginger and chili sauce. Place the steak in a large dish and pour the marinade overtop. Marinate in the refrigerator for a minimum of 2 hours.
2. In a nonstick skillet sprayed with vegetable spray, heat the oil over medium-high heat. Cook the onion for 5 to 8 minutes until lightly browned. Add bell peppers and sauté for 5 minutes. Set aside.
3. In Grill pan or barbecue sprayed with vegetable spray and preheated to high, grill the steak for about 5 minutes per side for medium-rare or just until done to your preference. Reserve the marinade.
4. Combine the reserved marinade with the cornstarch until blended. Add to the vegetables and simmer for 5 minutes, until slightly thickened. Slice the steak against the grain and serve with the sauce. Garnish with cilantro.

* Recipe courtesy of: Rose Reisman's "Secrets for Permanent Weight Loss" 2005, Whitecap Books, page 187

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