Marinate meat with Chili Paste, Pepper and Cumin for a quick 30 minutes before throwing on the grill. The result? Tender, juicy steak loaded with Asian-inspired flavour.
5 min
PREP TIME
20 min
COOK TIME
210
CALORIES
6
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 2 tablespoon (30 milliliter) Roasted Red Chili Paste
- 2 tablespoon (30 milliliter) vegetable oil
- 1 tablespoon Black Peppercorn Grinder
- 1 tablespoon (15 milliliter) Cumin Seed
- 1 teaspoon (5 milliliter) Sea Salt Grinder
- 2 (1 kilogram) flank steak
Preparation
- 1 In small bowl combine all ingredients except steak. Coat both sides of steak evenly with mixture.
- 2 Refrigerate 30 minutes or longer for extra flavour.
- 3 Broil or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Discard any leftover marinade. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.
- 4 Thai Kitchen Tip: Use leftover cooked flank steak to prepare Thai Beef Salad.
